These spice laden shrimp are a great summer pairing with Frank Family’s newly released 2021 Leslie Rosé. The subtle fruit notes of white peach and nectarine in the wine temper the spice, while the acidity of the rosé matches the lime juice and cuts through the richness of the avocado and crema. Full size tacos make a great summer entrée or the shrimp can be served in smaller street taco portions for a fun hors d’oeuvre.
Ingredients – Cilantro Lime Crema
Mexican crema or sour cream
Green onions, chopped
Kosher salt & fresh ground black pepper
Combine all ingredients in a food processor, and pulse until smooth and well combined. Adjust seasoning to taste.
Ingredients – Spice Mix
Ingredients – Tacos
Shrimp, peeled (Key West Shrimp is preferable)
Shredded cabbage or coleslaw mix
8 inch tortillas
Avocado, cotija cheese, and limes
Heat oven to 350° degrees. Wrap tortilla in aluminum foil, and heat in oven for approximately 10 minutes.
Toss cabbage with olive oil, lime juice, salt, and pepper to taste. Fold in 2 Tablespoons of crema.
Dry shrimp with a paper towel and toss in spices. Heat a pan over medium high heat and add 2 Tablespoons of canola oil. Sauté shrimp until cooked through.
Assemble tacos with shrimp and slaw, then top with avocados, cotija cheese, and a drizzle of crema. Serve with lime wedges on the side.
Marisa McCann is the lead writer and editor for the Frank Family blog and magazine. As the winery’s Marketing Manager, she holds an MBA in Wine Marketing and Management from the Bordeaux International Wine Institute as well as a WSET III certification. Marisa is also an avid photographer, passionate traveler, and published writer.