We’re serious about all the wonderful ways tacos can come together. In this round of Recipe of the Month, it’s all about bold, citrus flavor—brought to you by our new sear blends. We start with 1½ pounds of shrimp, seasoned with Sizzling Citrus and dressed with Southern twang (AKA Duke’s Mayo). Then, we top everything off with grilled avocado slices and a south-of-the-border-inspired aioli. It’s one you’ll have on repeat all summer long. Serve it alongside chips, queso, and a margarita salted with Sizzling Citrus—you’re welcome, folks!
Level
Beginner
Prep Time
10 minutes
Cook Time
25 minutes
Serves
4-6
Cook it With Our
Directions
- Pat shrimp dry with paper towels. Toss with mayonnaise and Sizzling Citrus seasoning. Cover and refrigerate until you’re ready to cook.
- Prep the aioli: Using a whisk or immersion blender, add mayo, mustard, olive oil, diced avocado, garlic, lime juice, and salt. Blend together until smooth and uniformly colored.
- Once marinated, prepare shrimp for grilling using two skewers. Thread one skewer through the shrimp closer to the tail and another through the fatter portion of the shrimp.
- Preheat a double burner grill pan with grill ribs facing up over medium heat, about 5 minutes. Oil the grill pan just before adding the shrimp. Sear the shrimp 2-3 minutes per side. Ensure the shrimp make full contact with the hot cast iron grill lines.
- While the shrimp is searing on the grill pan, oil avocado and sprinkle with a little salt. Grill for one minute and remove from heat.
- Remove the shrimp from the grill pan and unthread skewers. Wrap the tortillas in aluminum foil and warm them on the grill pan.
- Assemble the tacos with pico, grilled avocado, shrimp, and aioli, then garnish with cilantro and jalapeño if desired.
Want to cook along with Chef Kris as he makes this Recipe of the Month dish? Watch the video here!
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