Novagirl, I thought your recipe for Honey Lime Shrimp Tacos was awesome. I made a few modifications here and there. I added a tablespoon of orange juice to the marinade as I was low on lime juice and used a grill pan to cook the shrimp in my apartment. Here’s the final product:
The grill pan worked like a charm. I cooked the shrimp about 2 minutes on the first side, then 1 minute on the second side and they were perfect. Still tender and slightly charred. They missed the smokiness you’d get from a real grill, but this definitely worked in a pinch.
A few final words on this meal. The shrimp and salsa verde got big thumbs up. The wine pairing of Pinot Gris with the spicy salsas and shrimp worked well, too. The pico de gallo, while easy on the eyes, was lacking something. We thought it was salt, so Hubs added a healthy dash, but that wasn’t it. I think I was too aggressive on seeding the tomatoes, leaving it too dry as I had suspected earlier. Lesson learned.