Grilled Sunfire Shrimp Tacos

Charcoal-grilled shrimp tacos with Sunfire crema.  Set up direct heat, clean lump charcoal, no smoke wood.  Sunfire goes in the crema and as a finishing baste, not the marinade.

Ingredients:

• 1/2 cup mayonnaise (Duke's or Kewpie)

• 4 tbsp Sunfire Hot Sauce (for crema)

• 2 tbsp Mexican crema or sour cream

• 2 limes

• 1 lb large shrimp (16/20), peeled and deveined, tails on

• 2 tbsp neutral oil (avocado or grapeseed)

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika

• 2 garlic cloves, finely grated

• 2 tbsp Sunfire Hot Sauce (for finishing baste)

• 1 tbsp extra virgin olive oil (for baste)

• 2 cups green cabbage, thinly shredded

• 1/2 cup red onion, very thinly sliced

• 3 tbsp fresh cilantro, chopped

• 8 small corn tortillas

  •  1 ripe avocado, sliced

Instructions:

1. . Fire up the kamado

   Open all vents.  Light a chimney of lump charcoal, dump it in, close the lid, and bring the dome to 550°F or hotter.  Plan on 20 to 25 minutes from light to ready.  Clean and oil the grates right before the shrimp go on.

2. Make the Sunfire crema

   Whisk mayo, Sunfire, and crema with juice from half a lime and a pinch of salt.  Refrigerate.

3. Quick-dress the slaw

   Toss cabbage, red onion, and cilantro with juice from one whole lime and a pinch of salt.  Let it sit while everything else happens.

4. Prep and skewer the shrimp

   Pat shrimp dry.  Toss with neutral oil, salt, pepper, smoked paprika, and grated garlic.  That's it.  No marinating time, no acid, no Sunfire yet.  Thread onto skewers, two parallel skewers per row of 5 to 6 shrimp.

5. Mix the finishing baste

   Whisk 2 tbsp Sunfire with olive oil in a small bowl.  Have a brush ready.  This goes on at the very end, not before.

6. Grill the shrimp

   Lay skewers on hot grates.  Lid open.  90 seconds, flip once, 60 to 75 more seconds.  Shrimp are done when opaque with visible char marks.  In the last 15 seconds, brush both sides with the Sunfire baste.  Pull immediately; sugar in Sunfire will burn fast.

7. Char the tortillas on the kamado

   While shrimp rest, throw tortillas directly on the grates.  15 to 20 seconds per side.  Stack and wrap in a clean towel.

8. Build the tacos

   Slide shrimp off skewers.  Smear crema on each tortilla, top with slaw, 2 to 3 shrimp, avocado, extra cilantro.  Optional final drizzle of Sunfire from the bottle if you want more heat.

Tip:

Try adding thin-sliced jalapeño or crushed peanuts to the slaw for extra kick!

Tried this? Tag your version @three_peppers_ and show us how you slaw.