Grilled Citrus-Shrimp Tacos

4 tacos Tacklebox Gear 1 lb shrimp (13-15s) 3 limes 1 lemon 2 Tbs olive oil 1/4 cup chopped cilantro (stems okay) 1 Tbs minced garlic 1 tsp coarse ground salt 1/2 tsp chili powder 1/2 tsp black pepper 1/4 tsp onion powder tortillas, small size shredded cabbage

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1   Squeeze the juice of 2 limes and the juice of 1 lemon into a bowl or blender. Add the olive oil, chopped cilantro, minced garlic, and all the dry spices. Blend with a hand-mixer or blender until smooth.

2   Peel and devein the shrimp. Add them to the citrus marinade and place in the fridge to let the sauce brighten up the shrimp (no more than 3 hours).

3   When you’re ready to rock, bring the shrimp out of the fridge and let them come to room temperature while you get your grill up to High Heat.

4   Remove the shrimp from the marinade and shake off any excess sauce. Grill for 1 ½ -2 mins a side – doesn’t take long.

5   Heat the tortillas in a hot pan or directly over the burners until warm but still soft. Don’t let them get crunchy or burn. Place a layer of shredded cabbage (or better yet, Mexican Cabbage Salsa or Curtido) in the middle of each tortilla as the base. Add the shrimp and drizzle with Crema-verde Dipping Sauce or Green Onion Aioli. Serve with lime wedges.