Today’s post is very short because I’m in the middle of some other projects which you’ll see here shortly… basically a lot of ideas for Halloween and a few Christmas gifts. Bright orange carrot soup with ginger and chili oil for Halloween, pumpkin cream cheese rolls, and a pumpkin rum nog that I’ll try to all get posted before the 30th, and a selection of homemade seasoning spices as well as homemade vanilla bean sugar for those who like homemade Christmas gifts. Plus I’m throwing my LAST EVER large theme party at my house tonight, before moving to Morro Bay (techincally Los Osos), sometime around Thanksgiving. It’s a party I highly recommend to those who like to read: A scary short story reading party. I’m cooking up a fancy dinner (to be blogged next weekend, it’s 3-day sous vide short ribs over parmesan polenta with a red wine bbq sauce reduction. But back to the party… after dinner, we all sit around with wine and take turns reading stores from the likes of Poe, Lovecraft, and King. We even have a few original works this year! Anyway, you see why these tacos are kind a “thrown together at the last minute” sort of thing. So, on to the recipe.
Start by marinating a pound of raw, peeled, and deveined shrimp in the juice of one lemon and one lime, plus a tablespoon of cilantro, three cloves of garlic and a tablespoon of honey. Let them marinate for 10 minutes.
Next, grill the shrimp. You can grill them on high heat for 45-50 seconds, until no longer pink, or bake them at 350 for 15 minutes. If you have smaller shrimp, you’ll want to decrease the baking time. Feel free to throw a few bell peppers and tomatoes on the grill or in the oven, so you can have some nice roasted vegetables with your tacos.
When the shrimp are finished, chop up your vegetables, chop a little cabbage, grate some carrots, and assemble your tacos. It’s as easy as that.
- 1 lb raw shrimp peeled and deveined
- 1 lemon
- 2 lime
- 1 tablespoon honey
- 1 tablespoon diced cilantro
- 3 cloves garlic diced
- 2 bell peppers
- 2 tomatoes
- 1 carrot
- 2 cups shredded cabbage
- 4 flour tortillas
Squeeze lemon juice and juice of one lime into a bowl, add shrimp, cilantro, garlic, and honey, and marinate for 10 minutes.
Meanwhile, shred cabbage, grate carrot, and slice remaining lime into 4 wedges.
Grill shrimp, bell peppers, and tomatoes over high heat until shrimp is no longer pink, 45-50 seconds, or bake at 350° for 15 minutes.
Dice tomatoes and bell peppers, removing cores and stems, and assemble tacos. Add hot sauce if desired and squeeze lime juice over tacos.