Grilled Shrimp Tacos

Combine the olive oil, spices and lime zest and juice and place in a bag. Add the shrimp and marinate in the fridge for at least 4 hours.

Skewer the shrimp (we use 2 skewers stacked thru each piece, so they don’t flop around). Place on super HOT grill. Cook 3-4 minutes per side. At the end of the cooking time, squeeze the fresh lemon over all the tails.

Transfer all the shrimp to a cutting board and remove the tails. Cut each piece into 3 or 4 bite-size pieces. Toss into a bowl and sprinkle in the cilantro and toss to coat.

Serve with: thinly shredded cabbage, chopped cilantro/onion mixture, jack cheese, and chipotle sour cream.