shrimp (colossal, 13-15), 6 each
- tortillas (5" white corn), 6 each
-
lillie’s q carolina barbeque sauce, 45 grams
red pepper flakes, a pinch
salt, a pinch
cabbage, 50 grams
lime juice (fresh squeezed), 15 grams
salt, 2 grams
roasted salted pumpkin seeds, 20 grams
cilantro
jalapeno, 2 slices per taco
- radish, 3 slices per taco
Shrimp
Slaw
GARNISH
Seafood
clean the shrimp by slicing down the back to remove the vein, and then remove the tails and shells
place the cleaned shrimp in a small container, add Lillie’s Q Carolina barbeque sauce, a pinch of pepper flakes, and a pinch of salt, then let marinate for 12 hours
the next day, preheat a grill to high heat for charring the shrimp
prepare the slaw by finely shaving the cabbage on a mandoline, then toss it with lime juice and salt
pluck about 3-5 cilantro leaves per taco
thinly slice the jalapeños and radishes on a mandoline; chop the toasted pumpkin seeds
lightly spray each side of the tortillas with pan spray and grill them to get charred grill marks; do this for all 6 tortillas
stack the grilled tortillas on a plate, three each, then another three on top to double them up
quickly char the marinated shrimp on the preheated grill, flipping once one side is charred—be mindful they cook quickly
divide the slaw into three portions and place onto each doubled tortilla
add two grilled shrimp on top of the slaw for each taco
sprinkle the toasted, salted, chopped pumpkin seeds over the shrimp
top each taco with the cilantro leaves, two slices of jalapeño, and radish slices
