Grilled Shrimp Tacos with Avocado Salsa

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and finely chopped
• Juice of 1 lime
• 1/2 cup crumbled queso fresco (optional)
• Lime wedges for serving

Instructions:

1. Marinate the Shrimp: In a bowl, combine the shrimp, olive oil, ground cumin, smoked paprika, salt, and pepper. Toss to coat the shrimp evenly. Let it marinate for about 15 minutes.
2. Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
3. Grill the Shrimp: Thread the shrimp onto skewers and grill for 2-3 minutes per side, until they are pink and opaque. Remove from the grill and set aside.
4. Make the Avocado Salsa: In a bowl, combine the diced avocado, red onion, cilantro, jalapeño, and lime juice. Gently toss to mix. Season with salt to taste.
5. Warm the Tortillas: Warm the corn tortillas on the grill for about 30 seconds per side, until they are pliable and slightly charred.
6. Assemble the Tacos: Place a few grilled shrimp on each tortilla, top with a spoonful of avocado salsa, and sprinkle with crumbled queso fresco if using. Serve with lime wedges on the side.

These Grilled Shrimp Tacos with Avocado Salsa are a testament to Bobby Flay’s ability to create dishes that are both flavorful and easy to prepare. Enjoy this delicious recipe at your next gathering!