Damn Fine Sweet and Spicy Shrimp Tacos
For the Shrimp:
2 pounds large shrimp, peeled, deveined and tails removed
2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Finely grated zest from 2 limes
1/4 cup canola oil, plus more for cooking shrimp
For the Slaw:
1 small head purple cabbage, cored and shaved thin
1 whole jalapeno, minced
1/2 cup whole milk
1/2 cup mayonnaise
1 teaspoon white vinegar
1 tablespoon white sugar
Kosher salt, to taste
1/4 teaspoon cayenne pepper
1/2 cup cilantro, chopped
For the Tacos:
12 corn tortillas, warmed
Pico de Gallo (off the shelf or home made)
Lime wedges for, squeezing
First, let’s prepare the damn marinade for the shrimp. In a large bowl, mix together the brown sugar, chili powder, ground cumin, paprika, garlic powder, cayenne pepper, and lime zest. Then, pour in the canola oil and mix together. Add the shrimp to the bowl and mix together. Set aside and marinade for 15-20 minutes.
Meanwhile, let’s make the damn slaw. Combine the sliced cabbage and chopped jalapeno in a bowl. In a separate bowl mix the milk, mayonnaise, white vinegar, sugar, salt, and cayenne pepper. Pour the mixture over the cabbage, and toss to combine. Cover and refrigerate for 15-20 minutes (or up to an hour if you have the time).
Now, we will cook the damn shrimp. Preheat a couple of turns of canola oil in a large skillet on high heat. Add the marinated shrimp and cook until opaque and cooked through, turning once (2-3 minutes per side). Remove from heat.
Finally, let’s assemble the damn tacos. On top of the warmed corn tortillas, add the slaw, Pico de Gallo, shrimp, and avocado slices. Garnish with lime wedges, for squeezing.