4 tablespoons sea salt or kosher salt (if table salt, use half as much)
1 teaspoon red pepper flakes
2 teaspoons black pepper
1 tablespoons celery salt
Instructions
Defrost frozen shrimp in the refrigerator.
Mix together the BBQ spice rub. Spoon 3 tablespoons into a small bowl. Put remainder into a zip-loc bag and label with name and date. Sprinkle dry rub over the shrimp, turn the shrimp and sprinkle the other side. Cover with plastic wrap and set in the refrigerator until the other ingredients are ready.
Open the can of pineapple and drain off most of the liquid.
Chop all of the tomatoes, onion, cilantro and avocado. Mix together for a Pico de Gallo.
Pour the Mexican Crema into a bowl and mix with a tablespoon of your favorite hot sauce.
Remove the shrimp from the refrigerator. Put on skewers if desired.
Heat a grill pan over medium high heat. Brush with oil. Grill the shrimp for about 4 minutes on each side or until they are no longer gray and translucent. This will depend on the size of the shrimp. Do not overcook.
Remove the shrimp from heat and cover to keep warm.
Heat the tortillas over the hot grill pan or in the microwave for 30 seconds to 1 minute.
Assemble the tacos by spreading a little hot sauce or Mexican Crema on the tortillas. Spoon on avocado, Pico de Gallo, shredded cabbage and crushed pineapple.
Place three to four shrimp on each taco.
Top with a dollop of Mexican Crema or sour cream.
Directions for Dry Rub
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/grilled-recipe-shrimp-taco-recipe-bbq-dry-rub-fast-light-give-away/