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- Prep
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- Total
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- Serving
Ingredients
Grilled Shrimp- Small 16/20 shrimp, peeled, deveined, tail off,1 pound
- Fresh lime juice, 1/3 cup
- Tabasco Original Red, ¼ teaspoon
- Minced garlic, 1 tablespoon
- Light olive oil, 1 cup
- Sugar in the raw, 1 tablespoon
- Salt, 3 teaspoons
- Papaya, ¼” dice, 1/3 cup
- Mango, ¼” dice, 1/3 cup
- Red onion, ¼” dice, ¼ cup
- Quartered baby tomatoes, ½ cup
- Minced garlic, 1 teaspoon
- Scallions,1 tablespoon
- Cayenne,1/8 teaspoon
- Salt, ½ teaspoon
- Avocado, ¼’ dice , ¼ cup
- Light olive oil, 1 tablespoon
- Minced cilantro, ½ tablespoon
- Corn tortillas, about 5.5” in diameter, warmed, 6 each
- Grilled shrimp (4 shrimp per tortilla), 1-time batch
- Kewpie mayonnaise, per tortilla, 1 teaspoon
- Tropical salsa, per tortilla, 1 tablespoon
- Toasted desiccated coconut, per tortilla, ½ teaspoon
- Shaved radish rounds, per tortilla, 4 each
- Grated Mango Fire Cheese, per tortilla, 2 teaspoons
- Lime, quartered (for garnish), 1 each
Directions
Grilled Shrimp- Mix all items except for the shrimp and let sit for at least 2 hours ahead
- Preheat grill to medium high heat
- After at least two hours, marinate the shrimp for no more than 10 minutes
- Grill shrimp on each side for 1.5 minutes to fully cooked
- Remove from heat and let cool room temp
- Cut shrimp into 1” pieces
Included Products
This culinary creation features
Great Midwest® Mango Fire Cheese
