-
1
For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers).
-
2
Begin by making a quick marinade.
-
3
In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil.
-
4
Add the shrimp and toss well to coat.
-
5
Sprinkle with salt and pepper.
-
6
Take the skewers and thread 4 shrimp per skewer.
-
7
Heat up a grill, grill pan or flat top.
-
8
Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds.
-
9
Remove from the grill and set on a large platter.
-
10
Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).
-
11
For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl.
-
12
Refrigerate until ready to serve.
-
13
For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray.
-
14
Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan.
-
15
Warm through, and then flip so it toasts cheese side down.
-
16
Allow the cheese to cook and brown about 15 seconds, and then remove from pan.
-
17
Repeat with the remaining tortillas.
-
18
To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row.
-
19
Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro.
-
20
Serve with beans.
-
21
Cook's Note: Serve with a pinot grigio.
