Labor Day, I was out manning my grill late into the night. When you’ve got smoked pork butt on the menu, you might want to avoid the rookie error I made and fire up your grill no later than midday. But I got distracted in the Wastelands, when I was finally like, “oh crap, I’m supposed to be grilling tonight” the winds had picked up and kept snuffing out my stump chunks so my coals weren’t ready until after 5:30. So I just had a few extra glasses of iced tea and finished smoking the pork in the dark. Luckily, I had thrown a couple shrimp kabobs on so we were able to enjoy those for a quick dinner.

Chili Lime Shrimp Tacos

Ingredients:

1 lb wild caught, domestic Shrimp, shells and veins removed

1 Lime, juiced

1 to 2 tsp Chili Powder, or to taste

2 tsp Grapeseed Oil, or oil of choice

Salt and Pepper to taste

Method:

In a mixing bowl combine the lime juice, chili powder, oil, salt and pepper. Whisk until incorporated. Add in the cleaned shrimp and toss until evenly coated. Cover and let rest in the fridge at least 30 minutes.

Prepare a charcoal grill. Remove shrimp from the marinade, discarding marinade and set aside. Once the coals are hot, skewer the shrimp (or use a seafood basket) and grill on each side 3 to 5 minutes, just until the shrimp begin to curl into a “C” shape and are no longer opaque. Serve immediately with warmed tortillas, shredded cabbage or lettuce, salsa of choice, and with additional lime/lemon wedges, if desired.