Shrimp Tacos with Grapefruit Salad

By cheeserohan

Ingredients

• 3 red grapefruits (2 segmented, 1 juiced)
• 1/2 small jicama, peeled and cut into matchsticks
• 1/2 small red onion, thinly sliced
• 1/2 c fresh cilantro
• juice of 1 lime, plus wedges for serving
• 2 Tbsp EVOO, plus more for the grill pan
• kosher salt and freshly ground pepper
• 8 corn tortillas
• 2 Tbsp agave syrup (or !Tbsp honey)
• 1 chipotle chile pepper in adobo sauce, chopped, plus 2 tsp sauce from the can
• 1 tsp ground cumin
• 1 lb large shrimp, peeled and deveined

Preparation

Step 1

1. Combine the grapefruit segments, jicama, red onion, cilantro, lime juice and 1 Tbsp olive oil in a medium bowl, season with salt and pepper and toss. Set aside.

2. Brush a grill pan with olive oil and heat over medium-high heat. Working in batches, grill the tortillas until toasted 1 to 2 min per side. Wrap in foil to keep warm; set aside.

3. Meanwhile, combine the grapefruit juice, agave, chipotle and adobo sauce and cumin in a small saucepan over medium-high heat. Cook, stirring occasionally, until slightly thickened, 5 min.

4. Toss the shrimp with the remaining 1 Tbsp olive oil and season with salt and pepper. Brush the grill pan with more olive oil. Grill the shrimp over medium-high heat, brushing with some of the grapefruit sauce, until lightly charred, about 1 min per side. Continue to cook, flipping and brushing with the remaining sauce, until charred and cooked through, about 2 more min. Season with salt. Divide among the tortillas. Serve with the grapefruit salad and lime wedges.