Epic September Day Shrimp Tacos

As much as I personally complained about the majority of our summer weather, being a true Seattleite, I have forgotten all about it for the lovely weather we have had as of late.  The back doors are open, a bonfire is sure to be in our near future, and s'mores and guitar playing will complete our evening.  But first, a good summertime meal of grilled shrimp tacos.

For the marinade:
1/4 Cup orange juice
Juice of 1 lime
2 Tbsp pineapple rum (don't ask how that got into my house, but I had it, so I used it)
1 Tbsp honey
Small handful of fresh cilantro
1 Tbsp olive oil
1 tsp kosher salt
1/2 tsp chili powder
1/4 Sweet onion, finely diced
2 Garlic cloves, finely minced


Heat a small fry pan until very hot.  Add 1 tbsp olive oil and quick fry the onion until browned.  Turn off fire and add garlic and toss to combine until garlic is fragrant.  Combine with remainder of marinade in a blender and liquify.  

1 lb white shrimp, peeled, deveined
Skewer shrimp, pour marinade on top, cover, refrigerate for an hour or so.

Chris grilled the shrimp on the gas Weber until just cooked through.

And with it, a little corn, peach and tomatillo salsa:
Corn cut from 1 cobb
1 Peach, peeled, finely diced
2 Tomatillo, finely diced
2 Small Tomatoes, finely diced
3 Tbsp chopped cilantro
3 Tbsp finely minced red onion
2 Tbsp rice wine vinegar
3 Tbsp olive oil
1/4 tsp salt


Mix everything together in a large bowl and let sit, chilled in the refrigerator for 15-20 minutes.  
Serve tacos with flour or corn tortillas.  We had both.  A great meal for a beautiful night.