Leinenkugel's Summer Shandy Grilled Shrimp Tacos

Leinenkugel's Summer Shandy Grilled Shrimp Tacos

36 shrimp, peeled and deveined
12 corn tortillas

Shrimp Seasoning
¼ cup Old Bay
¼ cup chili powder
1 tablespoon celery salt
1 tablespoon cayenne

Cilantro Cream Sauce Ingredients
8 oz. sour cream
4 oz. lime juice
½ oz. chopped cilantro
4 oz. mayo
2 oz. honey

Charred Jalapeño Lime Slaw Ingredients
½ head cabbage, sliced thinly
½ cup sugar
1 cup diced tomatoes
1 cup corn (frozen works fine, just defrost it)
½ cup lime juice
2 tablespoons cilantro
3 jalapeños, grilled or roasted, sliced with seeds
2 oz. Leinenkugel's Summer Shandy

1. Mix the Old Bay, chili powder, celery salt and cayenne in a large metal bowl. Toss in the shrimp, coat well and refrigerate.
2. To make the cilantro cream, mix sour cream, lime juice, chopped cilantro, mayo and honey with a whisk, put in small bowl and refrigerate.
3. For the slaw, mix cabbage, sugar, tomatoes, corn, lime juice, cilantro, jalapenos and Summer Shandy in a small bowl then let it marinate (go ahead and make it a day in advance if you want).
4. Evenly cook the shrimp on a hot grill for about 3-5 minutes.
5. Quickly grill the tortillas to soften them.
6. Put the slaw and shrimp in the tortillas and drizzle with Cilantro Cream Sauce

All images and original content Copyright © 2003 - 2025 Joe Kennedy