1lb Large raw shrimp
Corn Tortillas (Soft or hard)
1 tablespoon spiiCery Barbecue Suya Rub
¼ teaspoon spiiCery Hot Scotch Bonnet
2 tablespoon honey
1 tablespoon olive oil
1 cup chopped cabbage
½ cup chopped avocado
½ cup chopped tomatoes
½ cup chopped red onions
¼ cup chopped jalapeno
½ cup mayo
½ cup ketchup
¼ cup honey mustard
In a bowl with the shrimp, sprinkle spiiCery Barbecue Suya Rub, add some of the honey then mix. Allow marinade for 30mins.
Get a separate bowl and combine chopped cabbage, jalapeno, avocado, tomatoes and squeeze in a lime for the salsa then refrigerate.
In another bowl with the red onions squeeze in another lime and let sit for 3-4mins.
Once the skillet is ready in goes the marinated shrimp and cook for 5-7mins. While it is cooking grill the tortilla for 2 mins on each side.
In a separate bowl, add mayo, ketchup, honey mustard and cilantro then combine.
Now it is time to plate. Get the Corn tortilla, spread the ketchup and mayo mixture; then add the refrigerated cabbage salsa. Layer the shrimp and then the onions.
Finally, for the garnish sprinkle some chopped cilantro and on the side goes some lime wedges.
HONEY GLAZED SHRIMP TACOS with spiiCery Barbecue Rub