With a double dose of heat from the hot pepper vodka and chipotle spiced slaw, this recipe packs a punch. Marinating fresh pineapple in Hot Monkey Vodka has multiple benefits: the pineapple takes on a smoky & spicy flavor that’s enhanced when grilled, the vodka becomes infused with the taste of the pineapple, and both are used in the final product of this dish. Plus, the classic combination of pineapple and shrimp never goes out of style. And don’t forget the drinks! Pair these fresh and spicy tacos with a Trunk Monkey cocktail.
This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in catering, events, collabs & pop-ups, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with catering inquiries at firstname.lastname@example.org.
- 1 small pineapple, cut into 1” chunks
- 1 cup New Deal Hot Monkey Vodka
- 2 TBS red onion, finely diced
- 3 limes
- ½ head red cabbage, finely sliced
- 2 scallions, green tops only, thinly sliced
- 1 TBS canned chipotle peppers (packed in adobo sauce), finely chopped
- 4 TBS mayo
- 2 TBS cilantro, roughly chopped
- Kosher salt
- Freshly ground black pepper
- 1 TBS olive oil
- 1 large clove garlic, finely chopped
- 3 TBS honey
- 1 lb. medium shrimp, peeled & deveined
- Sliced avocado, flour tortillas, fresh cilantro for serving
- Combine the pineapple and vodka in a tupperware or ziploc bag, let sit at room temperature for at least 8 and up to 48 hours. Strain the pineapple chunks from the vodka, keeping both in separate bowls.
- In a small bowl, combine the juice of one lime, a pinch of kosher salt, and the chopped red onion. Set aside while you assemble the slaw.
- Make the slaw. Combine the cabbage, scallion tops, chipotle peppers, mayo, cilantro, and the juice of two limes in a medium bowl. Toss well to combine. Season with a good pinch of salt and a few grinds of pepper. Taste and season with more salt and pepper as desired. Add the red onion and toss to combine. Set aside.
- Make the glaze. In a small saucepan over medium heat, add the olive oil and garlic and sauté until the garlic is fragrant and softened, about 2-3 minutes. Add ⅓ cup of the reserved pineapple infused Hot Monkey Vodka. Cook until the alcohol has mellowed, about 5 minutes. Add the honey and cook, stirring, until reduced into the texture of a thick glaze, about 5-7 minutes. Strain garlic from the glaze and discard. Allow glaze to cook slightly.
- Skewer reserved pineapple and shrimp (separately) onto wooden skewers, using two skewers for the shrimp (see picture).
- Preheat your grill to medium-high. Grill pineapple skewers, turning periodically, until very fragrant and lightly charred, about 10 minutes. Grill shrimp skewers on the first side until the shrimp starts to turn pink and curl. Flip the shrimp and brush with the Hot Monkey-honey glaze. Cook for 2-3 minutes, flip again, and brush the other side. The shrimp are cooked when they are opaque, pink in color, “c” shaped, and browned in some spots.
- Turn the grill to low and warm tortillas directly on the grates.
- Assemble tacos. Place shrimp, pineapple, slaw, sliced avocado, and fresh cilantro in warmed tortillas.