Teriyaki Grilled Shrimp and Pineapple Tacos with Candied Jalapeno and Bacon
8 corn tortillas, lightly charred on the grill or warmed in the oven
1 pound teriyaki grilled shrimp (recipe follows)
2 cups teriyaki grilled pineapple salsa with candied jalapenos and bacon (recipe follows)
1 cup cabbage, shredded
1/4 cup mayo
sriracha to taste
1/4 cup queso fresco, crumbled
Teriyaki Grilled Shrimp and Pineapple
For the teriyaki sauce:
1/4 cup soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar, packed
2 teaspoon garlic, grated
2 teaspoon ginger, grated
1 tablespoon sriracha (or to taste)
Simmer everything until the sugar has melted before setting aside to cool.
For the teriyaki grilled shrimp and pineapple:
1 pound large shrimp (16/20), peeled, tail off and deviened
1 pineapple, peeled and sliced into 1/2 inch by 2 inch pieces
Marinate the shrimp in the marinade for 30 minutes, skewer the shrimp and pineapple slices and grill over medium-high heat until cooked and slightly charred, about 2-4 minutes per side.
Teriyaki Grilled Pineapple Salsa with Candied Jalapenos and Bacon
4 slices bacon
1/2 pineapple, peeled, cored and sliced 1/4 inch thick
1 red bell pepper, diced
1/4 cup candied jalapenos (recipe follows)
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1 lime, juice and zest
2 tablespoons pineapple teriyaki sauce
salt to taste
Grill the pineapple and slice.
Cook the bacon and crumble.
Mix everything and enjoy!
Candied Jalapenos
3 pounds jalapeno peppers, sliced into 1/8-1/4 inch slices
6 cloves garlic, thinly sliced
2 cups cider vinegar
3 cups granulated sugar
2 teaspoons coriander seeds
1 teaspoon celery seed
Bring the everything to a boil, reduce the heat and simmer for 5 minutes.
Go ahead and splurge…you deserve it!
Grilled Cajun Garlic Butter Lobster Tails
4 lobster tails
Kosher salt and fresh ground pepper, to taste
1/4 cup butter melted
1 Tablespoon olive oil
3 garlic cloves minced
1 Tablespoon Cajun Seasoning
Fresh, finely chopped parsley or cilantro, for garnish
Preheat grill to medium high heat. Start by preparing the lobster. Using kitchen shears butterfly the tail by cutting down the center. Loosen the meat and pull the lobster meat upward. Salt and pepper the meat and set on a baking sheet.
In a small bowl combine melted butter, olive oil, garlic and cajun seasoning. Brush on top of the prepared lobster.
Place lobster on grill flesh side down until lightly charred about 3-4 minutes. Flip over and brush again with marinade and continue to cook for about 5 more minutes until cooked throughout. Garnish with cilantro or parsley.
