MEXICAN CHIMICHURRI SHRIMP TACOS

Jalapeño Lime White Barrel Aged Balsamic

Servings: 6

Prep Time: 15 mins

Cook Time: 10 mins

Ingredients:

Chimichurri

2/3 cup Jalapeño Lime White Barrel Aged Balsamic — also available in 250ml, 500ml, 750ml

¼ cup Fiesta Spice Infused Olive Oil — also available in 250ml, 500ml, 750ml

1 Bunch Cilantro Leaves, about ½ Cup

2 Tbsp Sweet Smoked Chili Rub & Seasoning

1 tsp Lime Fresco Infused Sea Salt

Tacos

1 lb Raw Shrimp, peeled & deveined

12 Corn Tortillas

¼ Head Purple Cabbage, shredded

Queso Fresco, crumbled

Directions:

1. Heat a grill to medium high heat.

2. In a blender or food processor pulse the Jalapeño Lime White Barrel Aged Balsamic, Fiesta Spice Infused Olive Oil, cilantro, Sweet Smoked Chili Rub & Seasoning, and Lime Fresco Sea Salt into a chunky sauce.

3. Pour ½ the marinade over the shrimp and let rest for at least 30 minutes.

4. Skewer the shrimp on sticks and grill over medium heat for 3-4 minutes per side.

5. In the tortillas arrange the grilled shrimp, purple cabbage, and queso fresco. Serve with extra sauce as desired. Enjoy!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.