Grilled Spicy Garlic Butter Parmesan Shrimp Tacos

Allergens

Shellfish, Dairy

Ingredients

• 1 lb shrimp, peeled and deveined
• 4 tacos, soft corn tortillas
• 1/2 cup parmesan cheese, grated
• 1/4 cup unsalted butter
• 6 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 limes
• 1 cup slaw mix, shredded cabbage and carrot
• 1/4 cup feta cheese, crumbled
• Fresh cilantro leaves, for garnish

Instructions

1. In a medium bowl, combine shrimp with chili powder, smoked paprika, salt, pepper, and minced garlic. Set aside to marinate for 20 minutes.
2. Preheat the grill or grill pan over medium high heat.
3. In a small saucepan, melt butter and add parmesan cheese, stirring until fully incorporated.
4. Brush both sides of shrimp with garlic butter mixture and place on the heated grill. Cook for 2 3 minutes per side or until pink and cooked through. Remove from heat.
5. Warm corn tortillas on the grill for about 10 seconds per side, just enough to soften slightly.
6. To assemble, place a few shrimp in each tortilla, then top with slaw mix, crumbled feta cheese, and a squeeze of lime. Garnish with fresh cilantro leaves.

Chef’s Insight

Allow shrimp to marinate for at least 20 minutes for the best flavor infusion. - Use a high smoke point oil, such as avocado or grapeseed oil, when grilling to prevent burning.

Notes

Be sure to use fresh, good quality ingredients for the best flavor.