Ingredients
8 slice(s)
Farmland Hickory Smoked Bacon
8 slice(s)
1 1/2 cup(s)
Chopped fresh pineapple
1 1/2 cup(s)
1 whole
Roma tomato, chopped
1 whole
1/4 cup(s)
Finely chopped fresh cilantro, plus 2 tbsp chopped cilantro
1/4 cup(s)
1 Tbsp.
Lime juice
1 Tbsp.
1/8 Tsp.
Salt
1/8 Tsp.
1/4 cup(s)
Teriyaki sauce
1/4 cup(s)
1/4 cup(s)
Orange juice
1/4 cup(s)
1 Tsp.
Grated fresh ginger
1 Tsp.
1/4 Tsp.
Crushed red pepper
1/4 Tsp.
12 oz.
Fresh or frozen medium shrimp in shells, thawed, peeled and deveined
12 oz.
8
6-inch white corn or flour tortillas
8
2 cup(s)
Shredded red and/or green cabbage
2 cup(s)
Directions
For Pineapple Salsa, in a small cowl, combine pineapple, tomato, red onion, cilantro, lime juice, and salt. Set aside.
Bacon and Shrimp Tacos
In a large skillet cook bacon over medium heat until browned and crisp. Remove to paper towels to drain; crumble bacon.
In a large bowl stir together the teriyaki sauce, orange juice, ginger, and crushed red pepper. Remove half of the sauce and set aside. Add shrimp to remaining sauce in bowl and toss to coat.
For a gas or charcoal grill, grill shrimp in a grill basket set on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until opaque, turning once. Toss shrimp with remaining sauce.
Serve shrimp in tortillas topped with cabbage, Pineapple Salsa, and bacon.
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