Shrimp Recipe

Marinate shrimp

In a medium bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp kosher salt and 1/2 tsp black pepper. Add the 20 shrimp and toss to coat. Cover and refrigerate for 15–30 minutes (no more than 1 hour).

Grill or pan-sear shrimp

Preheat a grill or heavy skillet to medium-high. If using skewers, thread 4–5 shrimp per skewer for easier handling. Brush grill or skillet with a little oil. Cook shrimp 1.5–2 minutes per side, until opaque and lightly charred; total cooking time 3–4 minutes depending on size. Transfer to a plate and keep warm. Taste and adjust salt.

Combine 1/2 cup mayonnaise, 1/2 habanero (minced—adjust for heat), 1 tbs lime juice, 1 tsp honey and 1/4 tsp salt in a small bowl. Whisk until smooth. Taste and adjust lime, honey or habanero amount. Refrigerate until ready to assemble. If you want a thinner sauce, add 1–2 tsp water or more lime juice.

In a bowl combine the diced mango, diced roma tomato, 1/4 cup finely diced red onion, 2 tbs chopped cilantro and 1/2 minced jalapeño (optional). Add 1 tbs lime juice and 1/4 tsp salt. Stir gently and let sit 5–10 minutes for flavors to meld. Taste and adjust salt or lime.

Toss 2 cups shredded green cabbage and 1/2 cup shredded red cabbage with 1 tbs lime juice and a pinch of salt. This brightens and softens the cabbage slightly.

Warm tortillas: Heat a skillet over medium heat and brush each side of a tortilla with a little butter or oil. Warm each tortilla 20–30 seconds per side until pliable and lightly charred. Keep tortillas covered with a clean towel so they stay warm and soft.

Assemble tacos while shrimp and components are warm. Place one warmed tortilla on a plate. Add a small handful (about 1/2 cup) of the dressed cabbage down the center.

Place 4–5 grilled shrimp on top of the cabbage.

Spoon 2–3 tbs mango pico de gallo over the shrimp.

Drizzle 1–2 tbs habanero mayo over each assembled taco (or more to taste).

Garnish with extra cilantro leaves and a squeeze of lime. Serve immediately with lime wedges on the side.