BBQ Shrimp Tacos Paired – Mitchella Vineyard & Winery

ByTasting Room Manager, Amy Luera

Wine Pairing: Mitchella Tempranillo

Bright aromas and flavors of blackberry and dark cherry Tempranillo pairs beautifully with bbq grilled shrimp tacos. Fresh, easy, and delicious!

Ingredients

1 1/2 lbs large shrimp deveined and peeled

3 tablespoons butter melted

2 large garlic cloves, minced

1/2 cup chopped cabbage

1/2 cup white chopped onion

4 limes cut into quarters

1/2 teaspoon kosher salt

8, 6-inch corn tortillas

2 large avocados

1 small bunch chopped cilantro

Directions

Skewer the shrimp. If using wood skewers, soak them in water for 10 minutes beforehand. In a small bowl, combine butter and garlic. Preheat a gas grill to high; adjust to medium after 15 minutes. Brush the shrimp with garlic butter. Place them on the grill.

Cook about 4 minutes on each side or until the shrimp are opaque. Remove from the grill. Lightly salt the shrimp. Grill the corn tortillas for about 30 seconds on each side, then keep wrapped in a kitchen towel to keep warm. To serve pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the chopped cabbage, a slice of avocado, chopped cilantro, white onion and squeeze a lime over the taco. Enjoy with a glass of Mitchella Tempranillo!