Grilled Shrimp Tacos

Salsa

• Lime Zest 1 lime
• Lime Juice, Fresh 2 limes
• Cayenne Pepper ¼ teaspoon
• Salt, Kosher 1/8 – 1/4 teaspoon
• Black Pepper, freshly ground 1/8 teaspoon
• Corn, rinsed & drained 1 can (14oz)
• Black beans, no salt added rinsed, & drained 1 can (15.5 oz)
• Red Bell Pepper, small dice ¼ cup
• Orange Bell Pepper, small dice ¼ cup

1. Gather all necessary equipment
2. In a medium bowl zest one lime. Zest the second lime used later for juicing and set aside zest for the shrimp marinade.
3. Juice the two limes into the bowl
4. Add cayenne pepper, salt, and black pepper, mix until well combined. Set aside
5. Open cans of corn and black beans. Drain and rinse corn first, and then add to a medium bowl.
6. Drain and rinse the black beans and add to the bowl with the corn and lime juice mixture.
7. Dice bell peppers and add to the corn, black beans, and lime juice mixture.
8. Mix well, cover and store in the refrigerator for 1 hour.
9. Mix well before serving.
10. Serve with grilled shrimp tacos and/or corn tortilla chips.

Grilled Shrimp Tacos – makes six tacos

• Olive Oil 2 tablespoons
• Cayenne Pepper ½ teaspoon
• Lime Zest 1 lime
• Salt, Kosher 1/8 teaspoon
• Jumbo Shrimp, peeled, deveined, cleaned 10 each
• Corn Tortilla, soft 6 each
• Avocado, halved and sliced 1 each

1. Gather all necessary equipment
2. In a small bowl combine first four ingredients and mix well.
3. Add shrimp and toss to evenly coat all shrimp.
4. Cover and marinade in refrigerator for 30 minutes.
5. Heat grill to medium high
6. Either skewers your shrimp or use a grill basket to cook shrimp.
7. Cook for 3-4 minutes per side. Shrimp should be opaque and cooked throughout.
8. Remove shrimp from grill and cut up into large chunks or leave whole.
9. On the cooler part of the grill add the soft corn tortilla shells.
10. Grill until you see grill marks – about 3-4 minutes per side (this all depends on how hot your grill is, and how crispy you want them…at this stage they are still quite pliable).
11. To assemble your tacos add 2-3 tablespoons of corn and black bean salsa on each grilled corn tortilla shell.
12. Top with equal portions of diced or whole grilled shrimp and slices of avocado.
13. Enjoy the extra salsa with some gluten-free corn tortilla chips.