Jerk Shrimp Tacos with Pine Salsa
1 pound (16-20) shrimp, peeled and deveined
1/2 cup jerk marinade
2 cups cabbage, sliced
1/2 cup pina colada crema
12 small corn tortillas, warmed
2 cups grilled pine salsa
Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to over night. Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side.
Toss the cabbage in half of the crema. Assemble tacos by placing the slaw on the tortillas, followed by the pine salsa and shrimp finally topping with a drizzle of crema.
Pina Colada Crema
1/2 cup sour cream (or Greek yogurt)
3 tablespoons pine
2 tablespoons coconut cream
1 tablespoon rum
Puree everything in a food processor and refrigerate until ready to use.
