Shrimp Tacos with Vegetable Slaw

Description Shrimp Tacos with Veggie Slaw & Lime Aioli
Serves 8

1 lb. shrimp, peeled, tails removed
1/4 cup vegetable oil
1 lime, juiced
1 Tbsp. tequila
1 jalapeno, seeded & chopped
1 Tbsp. fresh parsley leaves, chopped
1 tsp. ground cumin
1 tsp. salt
8 6-inch flour tortillas
Lime Aioli:
2 egg yolks, coddled
Juice and zest of 2 limes
1 clove garlic, minced
1/2 tsp. salt
2 1/2 cups corn or vegetable oil

Place egg yolks in food processor with lime zest and juice, garlic clove and salt. With machine running, slowly drizzle in oil to emulsify. Add a drop of water if aioli becomes too thick. Remove aioli to clean storage bowl, cover and refrigerate.

Preheat grill to medium heat. Place shrimp in a dish. Whisk together the oil, lime juice, tequila, jalapeno, and parsley and pour over the shrimp. Let marinate for 15 minutes.

Remove the shrimp from the marinade and place onto the hot grill. Grill for 2 minutes on each side or until shrimp are opaque throughout. Place the tortillas on the grill for 1 minute. Divide the shrimp among the tortillas, add veggie slaw and lime aioli and serve.

Vegetable Slaw

1/2 cup cabbage, sliced thin
1/2 cup red cabbage, sliced thin
1/2 cup carrots, peeled & sliced thin
1 Tbsp. Dijon mustard
1/2 Tbsp. sugar
1 Tbsp. white wine vinegar
1/2 tsp. celery salt
1/2 tsp. sea salt
Pepper, freshly ground, to taste
1/2 cup mayonnaise

In a small non-reactive bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery salt, salt and pepper. Place the carrots and cabbages in a large glass bowl. Pour enough dressing over the vegetables to completely coat and moisten them.

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