48 extra-jumbo shrimp (16 to 20 per lb.; about 2-1/2 lb. total), peeled and deveined
3 Tbs. extra-virgin olive oil; more for the grill
Kosher salt and freshly ground black pepper
1/4 cup soy sauce
1/4 cup pineapple juice
1 medium clove garlic, minced
1 medium lime

Soak sixteen 12-inch wooden skewers in water for 30 minutes. Meanwhile, prepare a high charcoal or gas grill fire.

Spear 6 of the shrimp through their head and tail ends with one of the skewers; then spear the same six shrimp with another skewer about a third of the way from their back sides. Repeat with the remaining shrimp and skewers. Brush the shrimp with the olive oil and then season with 2 tsp. salt and a few grinds of pepper.

In a small bowl, combine the soy sauce, pineapple juice, and garlic. Finely grate the zest from the lime and add the zest to the soy sauce mixture; juice the lime and add the juice and the juiced peels. Set aside 3 Tbs. of the mixture in another small bowl.

Oil the grill grates. Put the shrimp on the grill in a single layer. Cook, covered, turning once and brushing a few times with the larger amount of soy sauce mixture, until just cooked through, 6 to 8 minutes.

Brush the shrimp with the reserved soy sauce mixture, remove the shrimp from the skewers, and serve with the tortillas, letting guests assemble their own tacos with the toppings of their choice.

nutrition information (per serving): Calories 190; Fat 4.5g; (Sat 0g, Poly .5g, Mono 2g), Fat Calories 45; Protein 16g; Carbohydrates 22g; Sodium 1075mg; Cholesterol 120mg; Fiber 2g
Fine Cooking Aug/Sep 2011, page 62
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