These tacos were awesome - we all fell in love with them. You could taste the flavors and the flavors all went together perfectly. The shrimp soaked up the marinade and the flour tortillas were perfectly grilled. I didn't get too intricate with the guacamole because I didn't want to take away from any other aspect of the dish. Everything worked perfectly and there wasn't a morsel left! Just the way the chef, I mean, mommy likes it!
Mojito Shrimp Tacos
8 bamboo skewers soaked in cold water for at least 30 minutes
1 lb. extra large shrimp - 26/30 per pound, shelled, deveined, and tails removed
1/4 cup, packed, fresh mint
1/4 cup sugar
juice of 2 medium limes
1 tablespoon fresh jalapeno pepper
1/4 cup Tequila
1/4 cup Triple Sec
1/4 cup fresh basil leaves
2 medium, ripe, avocados, halved, pitted, and flesh removed to a separate bowl
2 medium limes
1 small garlic clove, minced
1 can black beans
1 ripe tomato, chopped
7 flour tortillas, soft taco size, gently grilled
In a food processor mix the alcohol, sugar, mint, basil, jalapeno and lime juice until the herb leaves are finely chopped. Place the shrimp into a medium bowl and pour the mixture over - mix well and cover with plastic. Leave on the counter for about 1 hour - mix several times during the hour.
Prepare barbecue grill.
Thread as many shrimp onto each skewer that will comfortably fit. Grill shrimp about 4 minutes per side and baste with the marinade when you flip for the second side. Next, gently grill each tortilla for about 30 seconds per side and stack on a plate and cover with a clean dish towel.
Meanwhile, heat the beans in a small saucepan over medium-high heat for about 10 minutes, stirring once or twice. In a medium mixing bowl, mash the avocado with the lime juice and garlic.
Once the shrimp is cooked, remove them from the skewers and assemble!