Grilled Shrimp Tacos

Chef Michael Harrison, Peller Estates

Serve with: Private Reserve Rosé

Shrimp

• Bamboo or steel skewers
• 1 bag large peeled and deveined shrimp
• 6-8 garlic cloves (minced)
• 1-2 lemons, juiced
• ¼ cup parsley finely chopped
• ½ cup dry white wine
• Olive oil

Tacos 

• corn tortillas
• ¼ cup cilantro
• 1 cup sour cream
• baby arugula

Slaw 

• ½ head green cabbage, finely shredded
• 1 large carrot, finely shredded
• 1 bulb fennel, finely shredded
• ¼ cup cilantro, minced
• 1 red onion, finely sliced
• 1 cup apple cider vinegar
• ¼ cups white sugar
• 3-4 jalapenos sliced into coins, or more depending on your spice level
• Salt
• Pepper

If using bamboo skewers soak them for 20 minutes or overnight before using. Once soaked take the shrimp and skewer, you can remove the tails here if you would like to avoid them later. Once skewered marinate in shallow pan with the garlic, lemon, olive oil, parsley and white wine, set aside for 20-30 minutes.

While the shrimp is marinating shred down the vegetables for the slaw and mix together with the other ingredients, taste for seasoning and set aside. Take the cilantro and the sour cream and blend until smooth and set aside.

Remove the shrimp from the marinade and place onto a preheated grill, cook until marked and the shrimp has become opaque, 5-10 minutes depending on the size of the shrimp. While cooking brush the marinade over top for extra flavor. Remove from the heat and keep warm.

Give the tortilla a brush with oil and grill until toasted

To assemble place down the tortilla, a layer of arugula, squeeze the juice from the slaw and top the arugula. Remove the shrimp from the skewer onto the taco and top with the cilantro sour cream