Ingredients
For the Honey Ginger Shrimp
1 lb shrimp, raw, peeled and deveined
2 tablespoons Buona Cucina Honey Ginger White Balsamic Vinegar
2 tablespoons Buona Cucina Persian Infused Lime Oil
½ teaspoon grated garlic
½ teaspoon grated fresh ginger
½ teaspoon salt
Pinch chili flakes
High smoke point oil for cooking
For the Tacos
Cucumber-Jalapeno slaw (recipe is on the website)
8 small corn or flour tortillas
Directions
Marinate the Shrimp
Pat the shrimp dry with paper towels.
In a bowl, gently toss the shrimp with Buona Cucina Honey Ginger White Balsamic, Buona Cucina Persian Lime Olive Oil, garlic, ginger, salt, and chili flakes.
Let the shrimp marinate for no more than 10 minutes.
If the shrimp appear overly wet, lightly pat them dry again before cooking.
Cook the Shrimp
Heat a skillet over medium-high heat until hot.
Add a small amount of high smoke point oil.
Place the shrimp in the pan in a single layer.
Cook for 60–90 seconds per side, until the shrimp are opaque and slightly firm.
Remove immediately from the pan to prevent overcooking.
Assemble the Tacos
Warm the tortillas in a dry skillet or microwave.
Add several shrimp to each tortilla.
Garnish with Cucumber-Jalapeno slaw
Recipe by Chef Chris Kaye