2 lbs large raw shrimp, peeled with tails removed (plan for 3-4 shrimp per taco)
¼ cup butter, melted
2-3 cloves of garlic
Cumin to taste
Chipotle chili powder to taste (substitute paprika for mild flavor)
Salt and pepper to taste
2 fresh limes
Small corn tortillas
Barrel House Cooker
Prep Time: 20 minutes
Cook Time: 30-45 minutes
Skill Level: Easy
Makes about 10 tacos
Light the Barrel House Cooker according to our instructions.
Remove the shell and tails from the shrimp.
Melt the butter and mince the garlic. Mix the minced garlic into the butter with some salt and pepper.
Brush the garlic butter mixture over the shrimp. Season to taste with pepper, cumin, and chipotle chili powder.
Shaking cumin onto garlic buttered shrimp.
Place the shrimp into the BBQue Can.
Place the shrimp into the BBQue Can. If only cooking a few shrimp, you could use other accessories, such as the Cedar Plank or Slotted Grill Grate.
Quarter the limes and slice up the cabbage.
Place the shrimp into the cooker. If using the BBQue Can, you can either hang it on the H-Frame on the top level or lay it on its side on the middle level. If you hang it, give the can a good toss every 10 minutes or so. If using the Cedar Plank or the Slotted Grill Grate, place them on the middle level. Also consider laying the BBQ Can on the hibachi conversion directly over the coals, rotating it every 10 minutes. If set on a gas grill, cook on high direct heat and rotate every 10 minutes.
If you choose to grill the limes like we did, just set them straight on a grate.
The BBQue Can may either be grated or hung.
Pour the shrimp out of the can onto a plate or bowl.
Let the shrimp cook for 30-45 minutes depending on how many you're cooking. They are done when opaque and tightly curled.
Remove the shrimp and limes from the cooker and pour them onto a plate or bowl for serving.
Warm up your tortillas either in the cooker or on your stove-top.
Place a few shrimp onto a tortilla and then load up your tacos with your choice of toppings. We used cabbage, green salsa, sour cream, and a little lime juice.
Finished smoked shrimp tacos with green salsa, cabbage, and sour cream.