Seafood: Tex-Mex Grilled Shrimp

By Golfwidow7

You can prep and skewer the shrimp and mix the sauce up to a day ahead; refrigerate both in airtight containers.

Ingredients

• 48 extra-jumbo shrimp (16 to 20 per lb.; about 2-1/2 lb. total), peeled and deveined
• 3 Tbs. extra-virgin olive oil; more for the grill
• Kosher salt and freshly ground
• black pepper
• 1/4 cup soy sauce
• 1/4 cup pineapple juice
• 1 medium clove garlic, minced
• 1 medium lime

Details

Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Soak sixteen 12-inch wooden skewers in water for 30 minutes. Meanwhile, prepare a high charcoal or gas grill fire.
Spear 6 of the shrimp through their head and tail ends with one of the skewers; then spear the same six shrimp with another skewer about a third of the way from their back sides. Repeat with the remaining shrimp and skewers. Brush the shrimp with the olive oil and then season with 2 tsp. salt and a few grinds of pepper.
In a small bowl, combine the soy sauce, pineapple juice, and garlic. Finely grate the zest from the lime and add the zest to the soy sauce mixture; juice the lime and add the juice and the juiced peels. Set aside 3 Tbs. of the mixture in another small bowl.
Oil the grill grates. Put the shrimp on the grill in a single layer. Cook, covered, turning once and brushing a few times with the larger amount of soy sauce mixture, until just cooked through, 6 to 8 minutes.
To serve
Brush the shrimp with the reserved soy sauce mixture, remove the shrimp from the skewers, and serve with the tortillas, letting guests assemble their own tacos with the toppings of their choice.
Make Ahead Tips
nutrition information (per serving):
Size : 1 taco (not including garnishes); Calories (kcal): 190; Fat (g): 4.5; Fat Calories (kcal): 45; Saturated Fat (g): 0; Protein (g): 16; Monounsaturated Fat (g): 2; Carbohydrates (g): 22; Polyunsaturated Fat (g): .5; Sodium (mg): 1075; Cholesterol (mg): 120; Fiber (g): 2;