Prep 0 mins
Cook 10 mins
Grated lime zest and lime juice provide a burst of flavor in this recipe and echo the citrusy palate of the Torrontés. The wine’s acidity balances the assertive flavors of cilantro, jalapeño chili and green onions, while the shrimp and mayonnaise add richness to the dish but won’t overwhelm the wine. You can cook the shrimp on an outdoor grill, as directed below. Alternatively, use a stovetop grill pan, or sauté the shrimp in a little olive oil or canola oil. Williams-Sonoma
- 1⁄3 cup mayonnaise
- 1 large lime, grated zest and juiced
- 1⁄2 head green cabbage, cored and shredded (about 4 cups)
- 2 green onions, white and light green portions, chopped
- 1 jalapeno chili, seeded and minced
- 2 tablespoons chopped fresh cilantro
- salt & freshly ground black pepper, to taste
- 1 large tomatoes, seeded and diced
- 1 lb shrimp, peeled and deveined
- 1 tablespoon canola oil
- 8 corn tortillas
- Prepare a hot fire in a grill. Place a grill screen on the grill rack.
- In a bowl, stir together the mayonnaise and lime juice. Add the cabbage, green onions, jalapeño and cilantro and mix well. Season with salt and pepper. Stir in the tomato. Cover the slaw and refrigerate until ready to serve.
- In a bowl, stir together the shrimp, oil, lime zest, 1/4 teaspoons salt and 1/2 teaspoons pepper. Lightly oil the grill screen.
- Arrange the shrimp on the grill screen, cover the grill and cook, turning once, until firm and opaque, about 4 minutes. During the last minute of grilling, arrange the tortillas on the grill and cook, turning once, until heated through.
- Transfer the shrimp to a serving bowl and the tortillas to a napkin-lined basket. Let diners assemble their own tacos with the shrimp, tortillas and slaw.