Well, here in the Midwest we are anxiously awaiting something that resembles Summer. We have had a few brief interludes which have then been followed by rain, wind, and other assorted weather mayhem. I honestly don’t remember the last day that it didn’t rain at some point. However, neither rain, nor wind, nor other mayhem will keep a Midwestern Griller from grilling.
I love shrimp, and I declare that my favorite way to prepare these little crustaceans is on the “barbie.” Because they cook in a matter of minutes, weather is not a problem. 
Grilling gives them wonderful flavor that works well in many dishes. Pasta is always at the top of my list followed by serving them on their own as a scrumptious finger food. For something entirely different this time, we decided to have them in tacos. Then, because we were feeling a little adventurous, we thought that having them spend some time in the Smoking Cloche would be an interesting touch.
A Smoking Cloche is exactly what the name intends. It is a smoke gun that is attached to a clear glass cloche. The smoke is created by lighting a pinch of fine wood chips, in this case Mesquite, on the smoke gun. This creates a smoking chamber that is ideal for drinks, cheese, and other small items. Here’s what it looks like in action.
Yes, there peeking out of the swirling smoke, are our lovely grilled shrimp.
This is a cold smoking process that takes about 5 -8 minutes. The result is a subtle smokiness that adds just enough flavor to make anything a little more interesting. Shrimp were no exception.
I did give them a little help by marinating them in a mixture of garlic, chili flakes, smoked paprika, cumin, and a touch of lime.
Tacos always need something else inside to create a handful of flavor. I wanted to keep it simple so that the shrimp would truly be the star attraction. I opted for pickled red onions for some acidic kick and perfectly ripe avocado chunks for a creamy component. The finishing touch was a drizzle of Buttermilk Ranch Dressing. I would have no objections to adding hot sauce, salsa, or pico de gallo.
- 1 Pound Jumbo Shrimp Peeled & deveined
- 2 Tbsp. Canola Oil
- 1 Tsp. Smoked Paprika
- 1/2 Tsp. Chili Flakes
- 1 Tsp. Ground Cumin
- 1 Tbsp. Chopped Cilantro
- 2-3 Cloves Garlic Chopped
- Juice of 1 Lime
- 1/2 Tsp. Salt Or to taste
- 6 Corn Tortillas 6 inch
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Combine the shrimp with all the ingredients, except the tortillas. Marinate for 4-6 hours.
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Grill the shrimp over medium heat using a grill basket, tossing occasionally until the shrimp are just turning pink. About 5 -7 minutes.
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Use a Smoke Gun (or cloche) if available or desired.
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Soften the tortillas over low heat and place on serving plates. Divide the shrimp between the tortillas.
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Top with pickled onions and avocado (or whatever toppings you enjoy).
Drizzle with Ranch Dressing or the sauce of your choice and serve.
A quick ( pretty much open and dump) Black Bean and Corn Salsa rounded out the plate.
- 1 Can Black Beans Drained and rinsed
- 1 Cup Corn Kernels Thawed if frozen
- 1/2 Cup Chopped Red Onions
- 1 Cup Pico De Gallo
- 1/4 Cup Chopped Cilantro More or less to taste
- Juice of 2 limes
- 1/2 Tsp. Chili Powder or Cayenne To taste.
- 1/2 Tsp. Garlic Powder To Taste
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Combine all of the ingredients. Refrigerate Covered for at least 1 hour. The longer the better
These were wonderful! We ate every last bite and we will have them again in the very near future.
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