Miso 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 broiler on high / 500 degrees.
2. While the broiler is warming up, pour the cabbage, snow peas and onion (a) into a salad bowl. Season with a pinch of salt & pepper. Pour 2/3 of the sriracha aioli (b) over top and mix with salad tongs. Reserve the remaining aioli to drizzle over the tacos.
3. Line a baking tray with foil. Cut open the package of shrimp (c) and spread the shrimp out evenly on the baking tray. Put the tray in your preheated broiler and cook for 2 minutes.
4. After 2 minutes, rotate the baking tray 45 degrees and flip each shrimp over on the tray. Place the tray of shrimp back in the oven and broil for 1 minute. After 1 minute, rotate the tray another 45 degrees and cook for another minute. Repeat this process every minute until the shrimp is completely golden brown. Then spoon the shrimp onto a plate to rest.
5. Cut open the package of flour tortillas (d). Wrap them up in a dish towel or paper towel and warm them in your microwave for 30-60 seconds.
6. Place the warm tortillas on a plate beside the plate of shrimp, and the bowl of slaw. Put out 3 small bowls - one for the remaining aioli, one for the pickled plums (e) and one for the toasted peanuts (f). Line up the ingredients so everyone can assemble their own tacos. Note: the slaw goes well inside the taco and on the side.