- 1 1/2 lb medium shrimp, peeled and de-veined
- 4 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin seeds (We love the Wild Mountain Cumin from Burlap & Barrel!)
- 1/4 tsp smoked paprika
- 1 Tb BBQ Herbs
- A few shakes of kosher salt and black pepper
- 1/4 tsp chili pepper flakes
- 2 Tb fresh lime juice
- Handful fresh cilantro, chopped
- Avocado Sauce (recipe follows)
- Strawberry Salsa (recipe follows)
- 1/2 C queso fresco, crumbled
- Flour tortillas and cooked white rice, for serving
- Mix together garlic cloves and dry spices. Toss shrimp in spice blend and let rest 20-30 minutes at room temperature. (While shrimp is marinating, make your salsas/sauces!)
- Skewer and grill shrimp just a few minutes on each side until done. Remove from skewers and toss with fresh lime juice and cilantro. Cover bowl and let rest while heating up tortillas.
- Spoon a little rice into middle of warmed flour tortilla. Place four or five shrimp on top. Drizzle with avocado sauce, spoon a little strawberry salsa and top with some crumbled queso fresco, wrap and serve hot.
Avocado Sauce
- 1 avocado, mashed
- 3 Tb sour cream
- 1/2 tsp cumin seed
- Juice of 1/2 lime
- Stir together and set aside.
Strawberry Salsa (Equally yummy on any fresh fish as well as corn chips!)
- 2 C fresh strawberries, chopped
- 1/3 C red onion, diced
- 1/2 C cilantro, coarsely chopped
- Kosher salt and black pepper, to taste
- Juice from 1/2 lime
- Stir together and let sit at least 15 minutes before serving.
*As seen on Twin Cities Live July 24, 2020