Grilled Shrimp Scampi Tacos
with Caesar-Dressed Salad
Cooking time
15 minutes
Servings
4
Calories
630 /serving
How many delicious recipes start with a what if? So, here we go: what if an Italian family restaurant classic—buttery, garlicky, lemony scampi—were to land in a warm Mexican tortilla? And what if the shrimp were grilled in foil for the ultimate juiciness?
We will send you:
- 570g Shrimp (BAP-certified)
- 1 Lemon
- 2 Garlic cloves
- 2 Cucumbers
- 1 Head of curly leaf lettuce
- 90ml Caesar vinaigrette
- 12 Wheat flour tortillas
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • Milk • Mustard • Shrimp • Sulphites • Wheat
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
2 tbsp Butter
BBQ (or pan)
Total Fat
28 g
Saturated Fat
7 g
Sodium
1640 mg
Total Carb
61 g
Sugars
6 g
Protein
31 g
Fibre
4 g
Preparation
Prepare the shrimp
- Heat the BBQ on medium (or pan on medium), making sure to oil the grill first.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Roughly chop the garlic.
- Pat the shrimp* dry (remove the shells from the tails if desired); rub with the spices, a drizzle of oil and S&P.
- Wrap the shrimp, garlic, lemon juice and 2 tbsp butter in aluminum foil and fold the edges over to seal.
Grill the shrimp
- Place the foil package on the BBQ (or sear in the pan) and grill, flipping halfway, 5 to 8 min., until the shrimp* are opaque and cooked through.
- Let sit 5 min. before unwrapping (be careful as the steam will escape as you open).
Grill the tortillas
- Meanwhile, add the tortillas to the BBQ (or pan) and grill, 30 sec. to 1 min. per side, until lightly toasted.
- Transfer to a plate and cover with a damp paper towel to keep warm.
Make the salad
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Halve the lettuce lengthwise; thinly slice crosswise.
- In a large bowl, combine the lettuce, cucumbers and vinaigrette.
Plate your dish
- Divide the tortillas between your plates.
- Top with a spoonful of the salad and the shrimp.
- Serve the remaining salad on the side.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
