This take on a shrimp taco is Asian-inspired and, like an episode of Chopped, almost seems like you just grabbed whatever was closest in the fridge and mixed it together. First take one part soy sauce, one part sriracha and one part rice wine vinegar and whisk them together. Add in sesame seeds and some grated fresh ginger (powdered will do, but it’s honestly not as potent) and then continue to whisk. If you sample it and you want more heat, add sriracha and if you prefer a little more salt, add soy sauce.
Place the shelled and deveined shrimp – either with or without tails, your call – into the marinade and refrigerate it for up to three hours.
When you are ready to grill, you want to put the shrimp on skewers, alternating with thickly sliced sections of some jalapeño peppers, and grill them for about six minutes each side over a medium flame. For the safety of your deck...remember to soak the skewers if you’re using wooden ones to avoid any fires!
Once the shrimp are cooked, you can remove them from the skewers or serve them on the skewers - which looks cooler if you've left the tails on.
Served with flour tortillas, diced yellow cherry tomatoes and spinach leaves. This marinade can also be used with chicken, though cooking times will differ.