Shrimp Club Tacos w/ Old Bay Mayo
Servings: 8 Tacos
Equipment
- Grill & skewers sticks or cast iron pan
Ingredients
- 8 slices Thick Cut Bacon
- 1 pint Cherry Tomatoes cut in half or quarters
- 1 Avocado chopped
- pinch salt & pepper
- 1/4 cup Fresh Basil sliced thin
- 8 pieces Romaine or Iceberg Lettuce
- 8-10 Flour Tortillas (Taco Size)
Old Bay Mayo
- 1/3 cup Mayo
- 1/2 tbs Lemon Juice (1 lemon will be fine)
- 1 tsp Old Bay Seasoning
Honey Grilled Shrimp
- 3/4 lb Shrimp* tails off, peeled & deveined
- 1/4 tsp Old Bay Seasoning
- 1/4 tsp Garlic Powder
- 1/4 tsp Fresh Cracked Pepper
- 3/4 tbsp Honey
Instructions
- Cook Bacon: Cook your bacon in a skillet on low-medium heat until fat is rendered and bacon is cooked through. Drain on double layered paper towels and set aside. I use one crispy slice per taco.
- While bacon is cooking, Prep Taco Ingredients: Make tomato & avocado mix. Add cut tomatoes, avocado & basil to bowl. Pinch of salt & pepper to taste. Toss and add more salt if youd like. Set aside. Next, make your mayo: Mix 1/3 cup mayo, 1tsp old bay and 1/2 tbs lemon juice together until combined. Set aside. Season Shrimp: Add shrimp, 1/4 tsp each of old bay, garlic powder, & pepper, & 3/4 tbs honey. Toss to coat shrimp.
- Make Shrimp: If grilling, add shrimp to skewers & preheat grill on high heat. Grill about 2-3 mins on each side. If cast iron cooking, heat pan with 1tbs olive oil and wait until oil is just smoking. Add shrimp & cook 3 minutes. Flip & cook 2-3 mins longer until shrimp is pink & opaque with some nice caramelization. Some shrimp may cook faster than others!
- Assemble: Spread mayo on tortilla, then lettuce, bacon, shrimp & top with tomato avocado mixture. Squeeze with any extra lemon and eat!
Notes
*Make sure any frozen shrimp is thawed. As for substitutions, grilled chicken would be great if you didn't want seafood or had an allergy!