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For the tacos:
1 lb. jumbo shrimp (16-20) peeled and deveined
6 corn tortillas
For the marinade:
4 limes, juiced
1/8 cup Chile Olive Oil
1/8 cup Mexican Lime Olive Oil
5-6 cloves garlic, minced
1 jalapeno finely chopped
1/2 teaspoon cumin
1 teaspoon chipotle chili powder
1/2 teaspoon Mexican oregano
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Queen Creek Olive Mill Peach White Balsamic Reduction for drizzling
Combine marinade ingredients in small bowl and mix well. Put shrimp and marinade in a Ziploc bag and let marinate for at least 2 hours. Remove shrimp from marinade. Prepare grill to medium high and brush grill with additional olive oil to prevent the shrimp from sticking. Grill shrimp for 1 1/2 minutes on each side. Remove from grill and place 3 shrimp on warmed corn tortillas. Top with any or all of: chopped cilantro, diced onions, lime wedges, avocado slices, Pico de Gallo then finish with a drizzle of Peach White Balsamic Reduction.