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:

Honey Lime Shrimp Tacos

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.

Grilling Shrimp on Grill Pan – side 1

Grilling Shrimp on Grill Pan – side 2

Grilled Honey Lime Shrimp

I was pleasantly surprised at how well the shrimp turned out on the grill pan. Had never cooked them on it before, and it was fast, tasty and gave them nice char marks, too.
Here is the spread of fixins that I prepared: shredded cabbage, sliced radishes, shredded cheese, salsa verde, pico de gallo, chips and soft corn tortillas.  The cabbage was from my CSA pick-up. and the radishes were a gift from Steve at Berkshire Bounty Farm. As an aside, I still have over half a head of green cabbage left after making a large batch of coleslaw and using it here as an accompaniment to the tacos. It is hard work making use of an entire head of cabbage.

Shrimp Taco Fixins

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.