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

Olive oil

Zest of 1 lime

Kosher salt, to taste

1 lb. shrimp, peeled and deveined

8 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, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator.

Preheat your grill to medium heat. Grill shrimp 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 small jalapeno, finely minced

Kosher salt, to taste

 

In a bowl, combine pineapple, tomatoes, red onion, chopped cilantro, lime juice 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

Zest of 1 lime

1 tsp. garlic powder

Kosher salt, to taste

In a bowl, combine all ingredients. Whisk and season with salt.