SERVES: 6
Ingredients: Crunchy Cabbage Slaw
1 head red cabbage, shredded
5-ounce package baby arugula
½ red onion, thinly sliced
1 bunch scallions, thinly sliced
1 cup mayonnaise
1 tablespoon Stonewall Kitchen caramelized onion mustard
1 tablespoon whole grain mustard
1 lemon, zested and juiced
3 tablespoons chopped fresh dill
½ teaspoon sea salt
1 teaspoon fresh ground black pepper
Ingredients: Spicy Grilled Shrimp
1.5 - 2 pounds Wild Mexican Shrimp, peeled deveined tail-on 21/25
2 tablespoons Hot Mama Sala Guajillo Chili Oil
4 cloves garlic, pressed or minced
¾ teaspoon sea salt
¼ cup ghee
Ingredients: Tacos
18 crispy corn taco shells
1 block Cotija cheese, crumbled
Fresh cilantro, chopped
Preparation
Slaw: Combine cabbage, arugula, onion, and scallions in a large bowl. Whisk mayonnaise, mustards, lemon juice, zest, dill, salt, and pepper in a small bowl. Toss dressing with cabbage mixture, cover, and refrigerate until serving.
Shrimp: Remove tails; toss shrimp with chili oil, garlic, and salt. Melt ghee in a grill pan or skillet over medium heat. Sear shrimp 1-2 min per side until just cooked through. Transfer to a platter and loosely tent with foil to keep warm and juicy.
Assemble
Build tacos with a healthy serving of crunchy cabbage slaw, spicy grilled shrimp and top with cilantro and Cotija cheese.
Wine Pairing
Vietti, Moscato D'Asti Cascinetta, 2024 (Piedmont, Italy)
