Ingredients
Equipment
Method
- Ensure shrimp are peeled, deveined, and patted very dry. Toss them in a bowl with olive oil, Cajun seasoning, kosher salt, and black pepper. Marinate for 10 minutes.
- Preheat a grill or grill pan over medium-high heat. Oil the grates lightly.
- Arrange shrimp in a single layer on the hot grill. Cook for 2-3 minutes per side until opaque and charred.
- Wash, dry, and hand-tear the crisp inner leaves of the romaine lettuce.
- Warm the tortillas directly over a gas flame for 10-15 seconds per side until slightly charred and pliable.
- Assemble the tacos: Layer crisp romaine, then add 3-4 grilled shrimp per taco.
- Drizzle heavily with Caesar dressing, dust with grated parmesan, and add an extra grind of black pepper.
- Serve immediately with a squeeze of fresh lemon juice from the wedges.
Notes
For the best flavor, buy a wedge of real Parmesan-Reggiano and grate it fresh. Warming the tortillas is crucial for flexibility and flavor. Store components separately for optimal freshness when meal prepping.