【食譜】碳烤鮮蝦玉米餅

Lime-Grilled Shrimp Tacos with Chipotle Crema

INGREDIENTS

Lime-Grilled Shrimp Tacos

• 1/4 cup light brown sugar
• 3 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 2 tablespoons extra virgin olive oil
• 2 teaspoons TABASCO® brand Original Red Sauce
• 1/2 teaspoon sea salt
• 2 teaspoons smoked sweet Spanish paprika
• 2 pounds large (16/20) uncooked shrimp, peeled, tail off and deveined

Chipotle Crema

• 2 tablespoons TABASCO® brand Chipotle Pepper Sauce, or more to taste
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 2 teaspoons smoked sweet Spanish paprika
• 1 teaspoon sea salt
• 8 corn or flour tortillas
•  Sliced red and green cabbage, for garnish
• Sliced red peppers, for garnish

PREPARATION

Prepare Shrimp: Mix brown sugar, lime juice, lime zest, olive oil, TABASCO® Original Red, salt and paprika in a medium bowl and mix well. Add shrimp and stir to coat evenly. Let marinate 30 minutes to an hour for best flavor.

Prepare Chipotle Crema: Place TABASCO® Chipotle Sauce, sour cream and remaining ingredients in a medium bowl; stir until fully mixed and evenly smooth in texture. If an extra spicy kick is desired, simply add a few more dashes ofTABASCO® Chipotle Sauce. Set aside and keep cool.

Heat grill to medium-high heat. Thread shrimp onto metal skewers evenly, about 5-6 shrimp per skewer. Lightly oil grill to prevent shrimp from sticking to grates. Grill shrimp until just cooked through, about 2 minutes per side until just pink and opaque.

Heat the tortillas on the grill until warm, about 5 seconds per side. Top each with shrimp, cabbage, peppers and the Chipotle Crema. Serve immediately.

Makes 4 servings.

Created by Chef Jesse Perez

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