Page 18 - Barbecue News Magazine

bbq holiday
With Father's Day and the heat of summer approaching, why not treat dad to a vaca- tion in the tropics. At the very least you can let him escape mentally and imagine he is there, by treating him to this super simple Shrimp Taco recipe with tropical inspired tastes provided by the team at Croix Valley Foods and How to BBQ Right's Malcom Reed.
Ingredients:
2 pounds large shrimp( peeled
and deveined)
Croix Valley Foods Mango Ha-
banero Wing and BBQ Booster
Croix Valley Foods Pineapple Habanero BBQ and Wing Sauce
Corn Tortillas ( I used store bought, but if you are so inclined to make them homemade then have at it, I applaud you.)
Pineapple Salsa:
Ingredients:
(I used Malcolm Reed's recipe which is as follows) 1⁄2 Fresh Pineapple, chopped
1⁄2 Red Onion, diced fine
1⁄2 Red Pepper, diced fine
1 clove garlic, chopped
1⁄4 cup Cilantro, chopped
1 Serrano Pepper, seeded and diced fine Juice from 2 limes
Father’s Day Shrimp Tacos
Raymond Cato catoraymond40@ gmail.com
BarbecueNews.com - 18
JUNE 2021
All Purpose Rub to taste Combine the above ingredi- ents in a bowl and refrigerate.
Shrimp directions:
Set up Weber Kettle for direct grilling.
Place shrimp in an aluminum pan and sprinkle Wing and BBQ Booster on shrimp gen- erously. Place the entire pan directly over hot coals and cook for 2-3 minutes. Flip shrimp over in pan and pour on Pineapple Habanero sauce(pour on according to your taste) then return to grill
and cook on this side for an additional 2-3 minutes.
Your shrimp should form into a C when done. If they form an O then they are
overdone. (My shrimp for this recipe were slightly over done to a small crisis pulling me away from the Weber) If going by temp the proper internal temperature for shrimp is 120° ac- cording to the Thermoworks web- site.
Remove pan from heat and spoon shrimp onto warmed up tortillas, add salsa
to your liking and enjoy! Happy Father's Day!