Spiced just right, these Grilled Shrimp Tacos are sure to be a crowd pleaser for your next barbecue or game night party.
24 medium to large sized shrimp, peeled and deveined
1 tbsp. ancho chile powder or substitute your favourite chile powder
1 tbsp. dried oregano
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. granulated garlic
1 tbsp. brown sugar
Salt and freshly ground pepper, to taste
Olive oil, as needed
8 (6-inch) flour or corn tortillas or taco shells
Tomatillo Salsa or Fresh Tomato Salsa
Green onions, diced
To make the dry rub for the shrimp: Add ancho powder, oregano, cumin, coriander, garlic, brown sugar and salt and pepper to small bowl. Stir to combine.
Pat shrimp dry with paper towel. Season the shrimp with 2 tbsp. of the dry rub or to taste. Use remaining rub for grilled chicken or steak, if desired. Drizzle shrimp with a little olive oil. Let marinate for 10 to 15 minutes.
Preheat grill to medium high. Brush grill with oil.
Add shrimp to grill. Cook the shrimp until they turn pink and start to curl and are just cooked through, turning once, about 3 to 5 minutes total grilling time.
Meanwhile, heat tortillas over medium heat in a dry hot pan or griddle until warmed and lightly toasted. Wrap tortillas in a clean kitchen cloth to keep warm. Alternatively, wrap tortillas in foil and heat for a few minutes in a 400 degrees F. oven.
If desired, serve the tacos with Corn and Bean Salad.
Yield: 8 servings.