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Agave Jerk Shrimp Tacos Recipe

Name: Agave Jerk Shrimp Tacos
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 3
Ingredients: 1 pound large or jumbo shrimp - peeled, deveined, and tails removed (fresh or frozen and thawed); 1 tablespoon grapeseed oil extra-virgin olive oil - divided; 1 1/2 teaspoon fresh garlic minced; 1 teaspoon adobo seasoning Badia or Goyo of homemade; 1/2 teaspoon pink salt; 1/2 teaspoon pepper; 3 radishes matchstick on mandoline; 1 cup white cabbage; 1 cup Jicama shredded; 1 bunch parsley chopped; Red onion shredded on mandoline; ¼ cup shrimp broth or fish or Lobster; ¼ cup agave; 1-2 Tbsps Walkers wood Jerk seasoning (wet) or as hot as you want; 6 oz fresh pineapple or canned, diced; ½ tsp rosemary minced; Dash of Habanero minced; 6 to 8 corn or flour tortillas; Lemon

Tastemade

These sweet and spicy Agave Jerk Shrimp Tacos are balanced with tart pineapple and a tangy slaw.

Ingredients

1 pound large or jumbo shrimp - peeled, deveined, and tails removed (fresh or frozen and thawed)

1 tablespoon grapeseed oil extra-virgin olive oil - divided

1 1/2 teaspoon fresh garlic minced

1 teaspoon adobo seasoning Badia or Goyo of homemade

1/2 teaspoon pink salt

1/2 teaspoon pepper

3 radishes matchstick on mandoline

1 cup white cabbage

1 cup Jicama shredded

1 bunch parsley chopped

Red onion shredded on mandoline

¼ cup shrimp broth or fish or Lobster

¼ cup agave

1-2 Tbsps Walkers wood Jerk seasoning (wet) or as hot as you want

6 oz fresh pineapple or canned, diced

½ tsp rosemary minced

Dash of Habanero minced

6 to 8 corn or flour tortillas

Lemon

Method

Rinse and pat the shrimp dry, then transfer to a large mixing bowl.

Drizzle with 1/2 tablespoon olive oil and sprinkle with the adobo salt and pepper.

Toss in garlic and coat evenly.

For the pineapple salsa: In a medium bowl, combine the pineapple with juice, rosemary, habanero, garlic, and sea salt. Season to taste and adjust seasonings as desired.

Mix the cabbage, Jicama, radish, parsley and red onion in a mixing bowl and toss with about 4 tbsp of the pineapple juice .

For the Agave Jerk: In a bowl, mix jerk, stock, agave, until all ingredients are combined.

Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Transfer the shrimp immediately to agave jerk mix, coating generously.

Warm the tortillas (optional) on the grill.

To serve, top tortillas with shrimp, pineapple, slaw, extra jerk sauce, and a squeeze of lemon.

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