Summer Grill Kit: Tequila Lime Shrimp Tacos

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates. Preheat your grill on high.
2. Pour the jasmine rice (a) into a saucepot. Add 1/2 cup of water (for each serving you are making).Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. When the rice is cooked to your liking, spoon the cilantro lime butter (b) into the pot of rice and mix well until the butter melts. Set aside.
4. Heat a skillet or saute pan over medium-high heat for 1 minute. Open the package of corn tortillas (c) and brush or rub a small amount of oil on both sides of each tortilla. Place the tortillas in the pan (one or two at a time) and toast for 1-2 minutes per side. Place the warm tortillas on a plate.
5. Use scissors to open the bag of shrimp (d) and place on a plate lined with paper towel. Let the shrimp sit for 1-2 minutes to drain any excess moisture, then discard the paper towel. Season with a pinch of salt & pepper. Drizzle a small amount of oil over the shrimp.
6. Take the shrimp outside and place on your preheated gril. Cook the shrimp on high for 90 seconds, then flip over using tongs and grill for another 90 seconds. If the shrimp are pink, they are done. If they are not pink, grill for another 60-90 seconds. When the shrimp are cooked to your liking, add them to a mixing bowl and bring inside.
7. Pour the tequila lime chili sauce (e) over the shrimp. Toss well to coat the shrimp with sauce.
8. We recommend building a taco by spooning some black bean crema (f) into a tortilla and putting a scoop of cilantro rice on top. Place a few tequila lime shrimp inside the tortilla. Garnish with watermelon pico de gallo (g) and queso fresco (h).