Grilled Shrimp Tacos with Pineapple Salsa and Garlic-Lime Mayo
FOR THE TACOS
Juice of 3 limes
Chopped cilantro, plus more for garnish
2 garlic cloves, minced
1 tsp. cumin
1 tsp. chili powder
1 tsp. paprika
t tsp. onion powder
1 tsp. garlic powder
Olive oil
Zest of 1 lime
Kosher salt, to taste
2 lbs. medium shrimp, peeled and deveined
Tortillas, warmed, for serving
Lime wedges, for squeezing
Plastic squeeze bottle, for drizzling the garlic-lime mayo
In a large bowl, whisk together lime juice, cilantro, garlic, cumin, onion & garlic powder, paprika, chili powder, olive oil, lime zest and season with salt. Add shrimp, toss and cover with plastic wrap. Let marinate 20 minutes in refrigerator.
Preheat grill your to medium heat. Grill shrimp (I use skewers) until pink and opaque, about 3 minutes per side.
Build tacos: add the salsa, then a few shrimp and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and a squeeze of lime.
Pineapple Salsa
2 cups diced pineapple
1 cup diced tomatoes
1/4 cup diced red onion
1/4 cup cilantro leaves packed, chopped
Juice from 1 lime
1 tsp. ground cumin
1 small jalapeno, finely minced
Kosher salt, to taste
In a bowl combine pineapples, tomatoes, red onion, chopped cilantro, lime juice, cumin and minced jalapenos. Add salt, to taste. Stir until all ingredients are combined.
FOR THE GARLIC-LIME MAYO
1/3 c. Mayonnaise
2 tbsp. hot sauce (I like Tapatio)
Zest of 1 lime
1 tsp. garlic powder
Kosher salt, to taste
In a bowl, combine all ingredients. Whisk and season with salt.