with BIG flavor. Took some 11/15 count white shrimp and did baking soda with salt with a bit of sugar for an hour in the fridge then to the 'hot' grill. Used butter with lemon zest with some freshly dried rosemary powder, black pepper and fine chop garlic for a baste. Cut each shrimp in half for two perfect bites, street taco size white corn tortillas pan heated on high. Charred Serrano pepper guacamole base, fresh salsa, radish, cabbage and topped with charred Serrano. Thank you
@Stephanie_Hamilton_470960 😊 for the inspiration... a nice way to enjoy the beginning of our PNW summer indeed!
