Robert-R
TVWBB Diamond Member
Built a small fire of KBB and mesquite. Preheated the grill and grill pan to 400* (+ or -).
Grilled the shrimp (coated in evoo, Ksalt and coarse ground black pepper) for 2 minutes.
Flipped and grilled for 2 more minutes.
Warmed some corn tortillas.
Tacos assembled with chopped Romaine, diced English cucumber, diced tomato, chopped cilantro and "crema" (minced garlic, minced chipotle and adobo in sour cream).
Time To Eat!
EZ, Quick & Tasty!
fwiw - this is a Jamie Purviance recipe from Weber's Smoke cookbook.
Grilled the shrimp (coated in evoo, Ksalt and coarse ground black pepper) for 2 minutes.
Flipped and grilled for 2 more minutes.
Warmed some corn tortillas.
Tacos assembled with chopped Romaine, diced English cucumber, diced tomato, chopped cilantro and "crema" (minced garlic, minced chipotle and adobo in sour cream).
Time To Eat!
EZ, Quick & Tasty!
fwiw - this is a Jamie Purviance recipe from Weber's Smoke cookbook.
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