



Ingredients (serves 2-3)

1 lb peeled and deveined shrimp

1/4 c Mexican hot style tomato sauce

1/4 c olive oil

1 T rice vinegar

2 cloves garlic, minced

1/4 t cayenne pepper*

1/4 t paprika

1/4 t sea salt

Pinch of black pepper





Mix all the ingredients in a food storage bowl, cover and place in the fridge to marinate for an hour or longer.





Stir once or twice during marinating to ensure even coverage. Set grill to medium heat and skewer the shrimps through the base and top.





Grill skewers for about 5-6 minutes, flipping once halfway through cooking, until opaque.

















Recommended toppings: Pico de gallo, shredded Mexican cheese, plain Greek yogurt, diced avocado, chopped romaine lettuce, hot sauce or salsa





Tip: Toast your tortillas on the warming rack of your grill for about 1 minute per side. It keeps them from going soggy.





*use less cayenne or none at all if you're sensitive to heat









When one thinks of Labor Day Weekend, it oftentimes conjures up thoughts of burgers and brats sizzling on the grill and an ice cold beer to go with it. But, grilling doesn't always have to equate to fatty and sodium rich options. This year, we're swapping turf for surf with these Labor Day Shrimp Tacos.