Grilled Shrimp Tacos with Tangy Corn and Cabbage Slaw

I know you were starting to get worried, but don’t worry because I did survive the river.

Between all the dogs on the trip, the wakeboarding, the blistering heat, the paddle boarding and the ridiculous amount of beers, it was a miracle I made it.

But I made it.

Just in time to head up to Venice Beach for my youngest brothers twenty-first birthday.

WOOOOOOOOOO! YEAHHHHHHHHH! TWENTY-ONE!!!

It’s about freaking time!

And as is customary in the Samuels house hold, we had to do a birthday tequila shot for Josh.

Thank GOD he is the last twenty-first birthday. My mom and I are celebrating the fact we don’t have to take tequila shots ever again by toasting with a glass of water.

All jokes and whining aside, I want to apologize to my brother that I didn’t post this on his actual birthday. Even though I was in the middle of no where, that is no excuse!

He is a very wonderful and special man (Man? When did that happen?) and it was so wonderful to be with friends and family eating, drinking and being merry in his honor.

And if he comes home any time soon, I’ll make him these crazy tasty tacos and watch him drink all the tequila he wants!

You will need…

1 pound peeled and deveined shrimp, tails removed

¼ cup fresh orange juice

Juice of 1 lime

½ cup Greek yogurt (or sour cream)

½ small green cabbage, shredded

2 ears corn, husks on and soaked in water

1 jalapeno, seeded and diced

1/4 cup red onion, diced

1 tomato, diced

1 tablespoon olive oil

8 small flour tortillas

Salt and pepper to taste

5 to 7 soaked wooden skewers

Start by preheating your grill to a medium high heat.

While the grill is heating, season your shrimp with salt and pepper and put about 4 shrimp on each soaked skewer. Once you have skewered all the shrimp, set them aside.

Add your corn to the grill with the husk still on. Cook for about 30 minutes, rotating them slightly every 5 to 7 minutes.

When the corn has cooked, let it cook so you can handle it and remove the husk. Slice the corn off the cob and set aside.

Meanwhile, whisk the orange and lime juices, Greek yogurt and salt and pepper to taste in a large bowl.

Add in the cabbage, corn, red onion, jalapeno and tomatoes and toss well.

Let the slaw soak up the flavor for about 10 minutes, tossing occasionally.

Then, lightly brush your shrimp with the olive oil and cook on the grill for about 3 minutes a side. Just until the shrimp is a pretty pink.

In the last couple of second of cooking for the shrimp, add the tortillas to the grill to heat them.

Keeping the tortillas warm, remove the shrimp from the skewers.

Top each tortilla with about ¼ cup of slaw and 3 to 4 shrimp.

Proceed to inhale your tacos.

Love and Beer Floats

Angela