Kid-Friendly Grilled Taco Bar

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Grilling can be kid-friendly! Vindulge blogger Mary Cressler and Pit Master Sean Martin stopped by to prove it -- with a taco bar and their 7-year-old twin boys, Cole and Sawyer!

For the carne assada, click here.

Grilled Citrus Rosemary Shrimp (with BBQ Dry Rub)

INGREDIENTS:

  • 1 lb shrimp (26-30), peeled and deveined
  • The juice of 1 medium orange
  • The juice of 1 medium lemon
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1/2 tablespoon rosemary
  • 1/4 cup dry rub (this dry rub)


INSTRUCTIONS:

To marinate the shrimp:

Add everything EXCEPT the dry rub into a large bag and mix well.

Place in refrigerator and marinate overnight (or a minimum of 4 hours).

Prepare grill for direct grilling.

Remove shrimp from the marinade, and skewer them on metal or pre-soaked wooden skewers.

Apply a liberal amount of dry rub on the skewered shrimp.

Place on grill and cook over direct heat, approximately 2 minutes per side, until cooked through (or 120 degrees internal temperature).

Serve with your favorite taco mixings.