Chipotle & Lime Grilled Shrimp Tacos
- 1-1/3 cups KC Masterpiece® Southwestern Chipotle Marinade, divided
- 2 tablespoons beer, white wine or tequila
- 1lb. fresh or frozen* raw, peeled & deveined, large (31-40) shrimp, with tail removed
- 1 cup minced red onions
- Corn tortillas, heated Shredded lettuce, diced tomatoes and crumbled cojita cheese
In a Glad® Zipper Bag, combine 2/3 cup marinade with beer and lime zest; add shrimp and massage to coat evenly. Marinate in the refrigerator at least 30 minutes. Meanwhile, in a large non-stick skillet combine remaining 2/3 cup marinade and onions. Sauté until onions are soft and caramelized. Build a charcoal fire with Kingsford® briquets in an outdoor grill and let burn until the coals are almost completely covered with white ash. Remove shrimp from marinade and place on hot grill. Cook shrimp for 2-1/2 to 3-1/2 minutes, turning over and basting with reserved marinade, halfway through cooking time. Shrimp are done when they turn pink; do not overcook. Remove shrimp from grill to platter. Assemble tacos by layering 2 hot tortillas, spreading on desired amount of spicy caramelized onions, and topping with shrimp, lettuce, tomatoes and a sprinkle of cheese. Fold over and eat out of hand.
Makes 4 servings (about 8 tacos)