Fire up the grill for these tasty shrimp tacos! Blackening the shrimp brings bold flavor but can kick up a lot of smoke, so it’s best to keep that smoky char outdoors.

Serves four.

Ingredients

  • 1 pound Wild Caught Texas Shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 1 1/2 tablespoons Cabernet Grill Cajun Seasoning (see recipe)
  • 8 corn tortillas
  • 4 pieces leaf lettuce, torn in half
  • Garnishes: charred corn salsa (see recipe), sour cream

Cabernet Grill Cajun Seasoning

  • 4 tablespoons paprika
  • 3 tablespoons table salt
  • 2 tablespoons granulated garlic
  • 2 tablespoons dried oregano leaves
  • 2 tablespoons dried basil leaves
  • 2 tablespoons onion powder
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon fresh ground black pepper
  • 1 tablespoon cayenne pepper

Charred Corn Tomato Salsa

  • 1 ear fresh corn on the cob
  • 2 serrano chiles
  • 1/4 small yellow onion, peeled
  • 2 cloves garlic, peeled
  • 1 tablespoon vegetable oil
  • 1 cup tomatillos, sliced
  • 1/2 bunch cilantro
  • 1/4 cup water
  • 1/4 teaspoon black pepper

Preparation

  • Heat a heavy, medium-sized cast iron skillet over high heat until it begins to smoke a bit.
  • In a small bowl, toss the shrimp with the vegetable oil first, then with the Cajun seasoning to coat evenly.
  • Using a pair of tongs, lay the shrimp in a single layer in the cast iron pan and cook for about one minute on the first side until they obtain a blackened crust.
  • Turn the shrimp and cook for one to two minutes on the other side or until they have curled and are no longer translucent in the center. Be careful not to overcook the shrimp, which can make them tough.
  • Remove the shrimp from the pan and keep warm.
  • Heat the corn tortillas in the same pan for about thirty seconds on each side or until soft and pliable.
  • Make the tacos by placing three or four shrimp in each tortilla, along with lettuce, salsa and sour cream. Serve immediately.

Cabernet Grill Cajun Seasoning

  • Combine all ingredients in a bowl and mix well until combined and store in an airtight container.

Charred Corn Tomato Salsa

  • Prepare a charbroil grill and set heat to high.
  • Place corn, chiles, onion and garlic in a small bowl and toss with vegetable oil.
  • Place veggies on the grill and cook for approximately five to six minutes, turning often with a pair of tongs until veggies are lightly charred on the outside and cooked through, then remove from grill and allow to cool enough to handle.
  • Cut the corn kernels off the cob and set aside.
  • Place the tomatillos, cilantro, grilled onions, garlic, chiles and water in a food processor with a cutting blade and process until nearly pureed. Add salt, pepper and corn to processor and pulse for a few seconds to incorporate the corn. Do not puree as you want to keep the corn somewhat intact.
  • Adjust seasoning as needed.
  • Note: Salsa will stay fresh for four to five days when stored properly in the refrigerator.