|WOOD TYPE||PREP TIME||COOK TIME||SERVES|
|APPLE||10 MINUTES||10-15 MINUTES||6|
|1 LB SHRIMP||6 SMALL CORN OR FLOUR TORTILLAS||2 CUPS FINELY SHREDDED RED CABBAGE||1 CUP CHOPPED CILANTRO|
|1/2 CUP RED ONION FINELY CUBED||1 TOMATO FINELY CHOPPED||JUICE FROM 2 LIMES||1 1/2 TSP CUMIN|
|1 1/2 TSP PAPRIKA||3/4 TSP SEA SALT AND
1/4 WHITE PEPPER
|6 METAL SKEWERS||2 TSP VEGETABLE OIL|
|3 CUPS SOUR CREAM||BLUE AND RED DYE||1 AVOCADO||1 MINCED JALAPENO|
STEP BY STEP
Step 1: Combine the cumin, paprika, 1/4 TSP sea salt, white pepper and vegetable oil together in a 1-Gallon Ziploc bag. Wash and de-tail the shrimp - then place into the bag with the marinade. Let them rest in the bag for 10 minutes.
- 5 minutes into the shrimp marinating, start the Velocity Grill at MEDIUM temperature.
Step 2: To make the sauce, blend the color dye along with 1 CUP of sour cream. This way you have a red sauce, blue sauce, and white sauce for the Fourth of July flare!
Step 3: Once the shrimp are done marinating, place them on the metal skewers and then onto the grilling surface. The skewers should cook for 3-4 minutes each side.
Step 4: After the shrimp are done, place them on a plate. Put the tortillas on the grill until browned on both sides.
Step 5: Take the tortillas and slide your skewer of shrimp into the taco shell. Add the avocado slices and the red cabbage. After those have been added, pour on your three sauces.
Step 6: Enjoy!