1 lb. 21/25 Raw Naked Shrimp, thawed & patted dry of any excess moisture
8 6-inch soft tortillas (flour or corn)
1 ½ cup Guacamole
1 cup shredded Mexican blend cheese
Handful of Baby Arugula
½ bunch Cilantro leaves
(2) Limes, cut into wedges
Chipotle aioli, to taste
Salsa fresca, to taste
Prepare a charcoal grill or preheat your gas grill to medium high heat and scrape clean.
Brush your shrimp with a coating of neutral oil (canola, sunflower, avocado, etc.) and season with salt and pepper.
Place your shrimp flat on the grill, evenly spaced, and allow to cook for 2-3 minutes, or until your shrimp have developed some color and caramelization.
Flip your shrimp with tongs and cook for another 1-2 minutes.
Remove your Shrimp from the grill onto a plate and allow them to rest while you are preparing your tortillas.
Place tortillas directly on grill and allow them to char for 30 seconds to 1 minute per side, until they have gained some color & crunch, but are still pliable. Add the cheese to the tortilla and allow to melt.
Time to assemble! On your tortillas, add a smear of guacamole, a few sprigs of baby arugula, and then your Shrimp. We recommend 3 shrimp per taco.
Being careful not to overload your toppings, add a spoonful of Salsa Fresca and a drizzle of chipotle aioli. Finish with some cilantro leaves and squeeze of fresh lime juice.