For the shrimp and marinade:
1 pound medium shrimp, peeled, deveined, tails off
3 Tablespoons Olive Oil
1 Tablespoon Orange Juice
Juice of 1/2 a lime
Fresh ground pepper, to taste
1 Tablespoon fresh chopped cilantro
1 tsp. dried oregano
1 tsp. cumin
1 tsp. minced garlic
5-6 Bamboo Skewers
Rinse and drain thawed shrimp.
In a small bowl mix together Olive Oil, Orange Juice, lime juice, coarse black pepper, chopped cilantro, dried oregano, and minced garlic.
Place shrimp in a large zip lock bag. Pour marinade over shrimp. Place in the refrigerator and marinade for at least 30 minutes.
Soak Bamboo Skewers for 10 minutes in warm water.
Pre-heat your grill to 400 degrees.
Thread shrimp onto bamboo skewers. Poke one end through the tail portion and then poke the “head” end through the other end. Each skewer will hold about 6 shrimp.
Grease grill. Place shrimp skewers on the grill over medium heat. Once one side is pink, flip the skewer over and cook the other side. Brush with any remaining marinade.
Ready in about 10 minutes.
For the slaw:
4 cups thinly sliced cabbage (green, red or a combination of both)
1/4 cup chopped cilantro
2 tablespoons mayonnaise
2 tablespoons sour cream
Juice from one lime
Kosher salt, to taste
For the tacos and toppings:
2 ears corn
chopped cilantro, for garnishing
cotija cheese, for garnishing
lime wedges, for garnishing
warm corn tortillas, as needed
Make the slaw: Add all slaw ingredients to a medium bowl and toss to combine. Taste and season with more salt if desired. If you prefer your slaw a little more dressed, add in more mayo and/or sour cream. Refrigerate until ready to use.
Grill the corn: Grill the ears of corn with the lid closed for 10-15 minutes, turning occasionally, until corn is caramelized and dark brown spots appear on the kernels. Transfer to a large plate or baking sheet and set aside to cool for 5 minutes.
Slice corn: When cool enough to handle, slice corn kernels off the cob and into a bowl. Set aside.
Assemble tacos: Remove the shrimp from the skewers and serve in warm corn tortillas with slaw, grilled corn, cotija cheese and a spritz of fresh lime.