Shrimp Tacos & Margaritas with Firecracker Sea Salt

 

If there's ever been a reason to celebrate on a Thursday, Cinco de Mayo is it! Take your evening up a notch with shrimp tacos and spicy grapefruit margaritas - and add an extra spice to the bite and kick to the rim with our Firecracker Salt. 

SHRIMP TACOS WITH PINEAPPLE SALSA

INGREDIENTS

• 1 lb peeled and deveined shrimp (we love getting our seafood from Alaskan King Crab)
• 2 tbsp Auntie Nono's Firecracker Sea Salt 
• 3 tbsp unsalted butter
• 1 ½  cups fresh pineapple, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, diced
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• Salt to taste 

INSTRUCTIONS

1. For the shrimp – In a bowl, toss raw shrimp with Auntie NoNo’s Firecracker Salt. Heat a pan to medium high heat, then add 3 tablespoons of butter. Once butter is melted, add shrimp to the pan and cook for a 4-5 minutes until shrimp is pink. Remove shrimp from heat. Once the shrimp have cooled down, cut them into bite sized pieces.
2. For the salsa – Combine pineapple, red bell pepper, red onion, cilantro and lime juice in a bowl and salt to taste. 
3. Assemble tacos – Add shrimp and a spoon full of salsa onto a tortilla. Garnish with cilantro and add an extra dash of Firecracker Sea Salt for a spicy kick!

 

SPICY FIRECRACKER MARGARITA

INGREDIENTS

• 2 oz of silver tequila
• ½ oz Cointreau;
• 2 oz of grapefruit juice
• ½ oz lime juice
• Grapefruit wedge for serving
• Auntie Nono's Firecracker Sea Salt

 

DIRECTIONS

1.  Prepare your glass – Run a lime wedge around the rim of the glass and dip the rim in Auntie Nono’s Firecracker Sea Salt. Set the glass aside until ready to use. 
2. Combine the ingredients – Combine the tequila, Cointreau, grapefruit juice, lime juice, and a few ice cubes in a cocktail shaker.
3. Shake, strain, and serve – Shake the mixture for about 10 seconds or until chilled. Add fresh ice to the rimmed glass and strain the margarita mix. Garnish with a grapefruit wedge.