Ingredients: |
Ingredients: Chipotle Lime Sauce:
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 limes, juiced, divided
• 1 chipotle pepper in adobo (with drippings), finely chopped
Marinade:
• 1/4 cup olive oil
• 4 tablespoons butter
• 3 garlic cloves, minced
• 1 serrano pepper, seeded and minced
• coarse salt
• 1/3 cup tequila
Tacos:
• 1 pound medium shrimp , peeled and deveined
• shredded lettuce
• 2 Roma tomatoes, diced
• tortillas
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Directions: |
Directions:Chipotle Lime Sauce: Mix together the sour cream, mayonnaise, juice of 1 of the limes, and the chipotle pepper in adobo. Cover and store in the refrigerator until ready to use (let it sit for at least 1 hour to maximize the flavor).
Prepare the marinade for the shrimp by melting the butter in a sauté pan, then add in the garlic and serrano pepper. Cook for a couple of minutes and turn off the heat. Add in the juice of the other lime, tequila, olive oil, and a pinch of salt. Let the mixture come down to room temperature and add to a bowl with the shrimp. Make sure to mix around well so all pieces of shrimp are covered in the marinade. Let the shrimp marinade for about 1 to 2 hours in the refrigerator.
To Cook: Prepare the grill for medium-high direct grilling and place the shrimp on the grill. Grill for about 3 to 4 minutes (until pink). Remove from the grill. A grill basket works well for shrimp, but in a pinch you could use skewers or even foil on the grill.
To Serve: Prepare the tacos by putting a few pieces of shrimp, tomatoes, and lettuce in each tortilla and then top off with the chipotle-lime cream sauce. |
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