Ultimate Shrimp Tacos by Sara B. Trinity, FL

Marinate 2 pounds of shrimp (XL / colossal) for 2 hours in: 

 
•1 tablespoon minced garlic
• S&P, to taste
• 1/2 teaspoon cayenne pepper
• 3 tablespoons of the Red Fishberger's Smokin' Orange BBQ sauce 
• juice of 1/2 of an orange 
 
Grill on medium heat for 2-3 minutes per side (decrease cooking time if you are using smaller shrimp), baste with BBQ sauce when you flip them. 
 
Now, it's taco making time! I found the best combo was to use shredded red cabbage on the bottom (adds color and a perfect crunch), a fruit salsa* and finishing it with the BBQ shrimp, a light dusting of cotija cheese and a drizzle of the Fiery Mango Aioli*. 
 
It is the perfect balance of flavor.
 
* My fruit salsa: 
 
• 3 vine ripe tomatoes, diced
• 1/4 red onion, diced
• 1 cup diced pineapple (fresh is best)
• 1/2 cup mango (I use frozen Dole chunks and cut them in half)
•  1/2 of an orange, diced
• 1/2 jalapeño, minced
• 1 tablespoon minced garlic 
• juice of 1 lime
• S&P, to taste
 
* Fiery Mango Aioli
 
• 1/2 cup mayo (can sub with sour cream)
• 1 tablespoon rice wine vinegar 
• 1 teaspoon granulated sugar 
• 1 teaspoon garlic powder
• 4 tablespoons Red Fishberger's Fiery Mango Pepper Sauce (add more if you like it super spicy)
 
- Mix all ingredients together until well incorporated, best served after it is chilled for at least 2-4 hours.