Shrimp Tacos with Lime Olive Oil
A simple and fresh recipe to enjoy even if it's not Taco Tuesday.
3 Tbsp Bamford Family Farms Lime Olive Oil
1 tsp cumin
1 lb large shrimp, peeled and deveined
salt & pepper
6 (8-inch) Flour Tortillas
Combine Olive Oil and cumin in a bowl. Add shrimp to bowl and coat with oil. Thread shrimp on skewers and grill until shrimp are cooked through, brushing occasionally with leftover oil mixture. About 3 minutes per side. Remove shrimp from skewers, place in tortillas and top as desired.
*To use pre-cooked shrimp: thaw shrimp under cool water and drain. Toss in oil mixture. Heat in pan or on grill until just warm and shrimp start to curl.
About our Lime Olive Oil
Our olives were co-pressed with Persian limes for a fresh, citrus, zesty olive oil flavor.
- 3 Tbsp Bamford Family Farms Lime Olive Oil
- 1 tsp cumin
- 1 lb large shrimp, peeled and deveined
- salt and pepper
- 6 (8-inch) flour tortillas
- sour cream