Prep Time: 1.5 hours

Cook Time: 15 minutes 

Ingredients: 

• 2 pounds of fresh shrimp (we always get ours at City Market in beautiful Brunswick, GA)
• 16 oz (1 bottle) Patterson’s Mopping Sauce
• Tortillas (we prefer flour for this recipe)
• Chopped cilantro
• Thinly sliced red onions
• Thinly sliced cabbage
• Any of your other favorite taco toppings: pico de gallo! queso fresco!

Directions

• Soak bamboo skewers in water to prevent burning on the grill. We like to soak our skewers in our favorite beer for a little extra flavor.
• Set up the indirect heating arrangement on your grill.
• Peel and devein shrimp, then skewer them. We like to put one skewer through the head end, and one through the tail end to make it easier to flip on the grill (see the images above).
• Put the skewered shrimp on the cooler part of the grill and baste with Patterson’s Mopping Sauce every minute or so.
• Remove from the grill a little before you think that you should (if you want to check the internal temperature, you’re looking for around 140 degrees Fahrenheit to account for carryover cooking).
• Assemble your tacos as you please! We like to set up a taco bar so that all your guests can customize!