Tex-Mex Grilled Shrimp Tacos

Ingredients

• 1 medium clove garlic, minced
• 1 medium lime
• ¼ cup pineapple juice
• ¼ cup soy sauce
• black pepper
• Kosher salt and freshly ground
• 3 Tbs. extra-virgin olive oil; more for the grill
• + 3 more ingredients
• • 48 extra-jumbo shrimp (16 to 20 per lb.; about 2-½ lb. total), peeled and deveined
  • Toppings of your choice, such as: sliced avocado, tomatillo salsa, shredded iceberg lettuce, crumbled queso fresco, chopped ripe tomatoes, lime wedges
  • 15 6-inch fresh corn tortillas, preferably homemade

Soak sixteen 12-inch wooden skewers in water for 30 minutes. Meanwhile, prepare a high charcoal or gas grill fire. Spear 6 of the shrimp through their head and tail ends with one of the skewers; then spear the same six shrimp with another skewer about a third of the way from their back sides. Re...

View full recipe at Fine Cooking