Combine ½ tsp salt, lime zest, tequila and cayenne powder in a small bowl. Add shrimp and toss. Place shrimp on baking sheet and drizzle with olive oil . Bake for 5–8 minutes,until the shrimp turn pink and curl in on themselves.
Combine avocado, lime juice and remaining ½ teaspoon salt in a small bowl.
Assemble your shrimp taco bites by placing a bit of avocado mixture in a tortilla chip, and top with some cooked shrimp.
Sprinkle with the chopped cilantro. Serve.
Tastes Better on a ’Bob
When in doubt, put it on a stick.
First, food on a stick is amazing. Better, it requires little clean up. Best, the possibilities are endless. Don’t like beef? Use chicken (or pork, or fish). Are your guests vegetarians? Bell peppers and eggplants are worthy replacements. Even better, combine those vegetables with a protein. Don’t skimp on flavors, though, the marinade is the money.
Beef and/or Vegetable Kabobs
1 cup soy sauce
½ cup ketchup
½ cup agave nectar
¾ cup bourbon
1 tablespoon freshly ground black pepper
1 teaspoon cayenne
2 chipotle peppers in adobo, diced
1 teaspoon garlic powder
About 3 pounds chuck steak
2 cups white mushrooms, thickly sliced
2 green bell peppers, seeded and cut into 1-inch pieces .
2 red bell peppers, seeded and cut into 1-inch pieces
Mix soy sauce, ketchup, agave nectar, bourbon, black pepper, cayenne, chipotle peppers and garlic powder in a large bowl.
Add the steaks to the marinade and let sit in refrigerator for 30 minutes to 2 hours
Grill the steaks over medium-high heat and let sit for 5 minutes, then chop into 1-inch squares.
While the steaks rest, grill the mushrooms and bell pepper.
Stick steak, mushrooms and bell pepper on skewers.