Chili-Rubbed Shrimp with Soft Tacos and Salsa

Grill Every Day, by Diane Morgan, p. 101

Lew made these tacos for dinner last night. He used Zatarans Creole Seasoning as the spice rub which was quite delicious. Grilling the tortillas added some good variety to our usual tacos.

1 lb large shrimp, peeled and deveined, tails removed
2 Tablespoons chili spice rub
1 lime, quartered
2 cups shredded lettuce
3/4 cup loosely packed fresh cilantro leaves
1 large, ripe tomato, cored, halved crosswise, seeded, and chopped
2 large Hass avocados, halved, pitted, peeled, and cut into thin wedges
1 to 1 1/2 cups store-bought salsa
8 8-inch flour tortillas

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.

In a bowl, toss the shrimp with the spice rub until well coated.

Arrange the lime, lettuce, cilantro, tomato, avocados, and salsa in separate small serving bowls and have them ready for assembling the tacos.

Oil the grill grate. Arrange the shrimp directly over the medium-hot fire and grill, turning once, until the shrimp turn pink on the outside and are just opaque on the inside, about 2 minutes per side. While the shrimp are cooking, grill the tortillas. Depending on the size of the grill, lay 1 or 2 tortillas on the grill at a time, warming them over direct heat for about 15 seconds per side. Stack them on a plate and keep warm. Transfer the shrimp to a serving bowl.

Let diners assemble their own tacos. To assemble, place 2 or 3 shrimp in a tortilla, squeeze a bit of lime juice over the shrimp, and mound lettuce, cilantro, tomato, and avocado on top. Finally, add a spoonful of salsa. Serve with plenty of napkins!