Grilled Shrimp Tacos — Robert St. John

Ingredients

• 1/3 cup no-stick grilling marinade for shrimp
• 1/3 cup pineapple juice
• 2 tsp kosher salt
• 1 tsp fresh ground black pepper
• 1 tsp ground cumin
• 1 tsp chili powder
• 54 large shrimp, large (21-25 count), peeled and deveined
• 18 corn tortillas
• 1 1/2 cups green leaf lettuce, shredded
• 1 1/2 cups red cabbage, shredded
• 1 1/2 cups green cabbage, shredded
• Fresh Fruit Pico di Gallo
• 1 cup tomatoes, small diced
• 1/4 cup green onions, thinly sliced
• 2 Tbl. cilantro, chopped
• 2 tsp fresh jalapenos, seeds removed and minced
• 1/2 cup pineapple, small dice
• 1 kiwi, peeled, small dice
• 1/2 cup fresh peach, peeled, small dice
• 1/2 cup orange segments
• 1/2 cup lime segments
• 1/2 tsp Salt
• Jalepeno and Roasted Garlic Crème Fraiche
• 1 cup heavy whipping cream
• 2 tsp lemon juice
• 1/4 cup sour cream
• 1 Tbl Canned Jalapeños, chopped fine
• 1/4 cup Roasted Garlic Puree