Tacos de langostinos a la parrilla con crema picante de lima

Ingredientes

• 1 pound 26/30 shrimp, peeled and deveined
• 1 tablespoon extra virgin olive oil
• 2 tablespoons seafood seasoning
• 1/4 cup sour cream
• 3 tablespoons hot sauce ((We like Valentina))
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon kosher salt
• 8 corn tortillas
• Optional Taco Toppings: shredded cabbage (a mix of white and purple), avocado slices, chopped cilantro, diced onions, Cotija cheese, lime wedges.

Preparación

1. 1

   Prepare Grill: Pre-heat Grill: Prepare the grill for direct grilling with lump charcoal. Target 500 degrees Fahrenheit over the direct heat.

2. 2

   Make Crema Sauce: For the Lime Crema: In a small bowl mix crema ingredients together and set aside. This is also a good time to prepare any additional toppings, like diced white onions and sliced avocados.

3. 3

   Skewer and Season: Season and Prepare Shrimp: Place shrimp on skewers. Coat both sides in olive oil and season with the seafood rub.

4. 4

   Grill Shrimp: Place the shrimp over direct high heat. Grill for 3 minutes and then flip the skewer. Grill another 2 - 3 minutes or until the internal temperature of the shrimp reads 140 degrees F with an instant read thermometer (or until pink and opaque). This happens quickly, so don't leave the grill to avoid rubbery overcooked shrimp.

5. 5

   Prepare Tacos: Make Tacos: Warm up corn tortillas on the grill and then assemble the tacos adding the shrimp and your favorite taco ingredients. Top with the lime crema and enjoy.