This combination is sure to be a hit. The spicy rice is a nod to heat lovers.

Shrimp tacos in the summer are always super refreshing. This simple take packs massive flavor with no salsa to drip on your shirt.

The marinated shrimp packs so much depth, but the coleslaw is a versatile favorite. Personally I have always found the typical sugar, mayo, celery slaw to be disgusting. So ditch the sugar and keep the flavor with this tangy, super creamy surprise in every bite.

The rice is my nod to you heat seekers out there, so beware, it will heat you up. Some tasters liked it in their tacos rather than on the side, which could be one way to tame the burn.

Citrus Shrimp

Ingredients

1 lb of 31/40 count shrimp

½ cup white wine vinegar

The juice of three large limes

Three cloves rough chopped garlic

1 tsp cilantro

salt and pepper to taste

Assemble ingredients in a plastic zipper bag and shake to coat. Let marinate for 40 minutes to an hour, shaking every 15 to 20 minutes. Saute in a butter-greased pan on medium high heat for about 3 to 4 minutes a side or until done.

Emerald Coleslaw

Ingredients

1 package shredded green cabbage

1 Haas avocado

2 heaping tbsp sour cream

¼ to 1/3 cup white wine vinegar, more to taste

1 poblano diced

3 cloves garlic, mince

1 quarter onion small dice

salt and pepper to taste

Combine everything except the cabbage in a large bowl and mash the avocado, stirring to combine with the other ingredients. Fold in the cabbage and season to taste with salt, pepper, and vinegar. Let the mixture stand in the fridge for 45 minutes before serving.

Firecracker Rice

Ingredients

1 cup white rice

1 ½ cups water

1 7.5 oz can San Marcos chipolte pepper in Adobo sauce (Editor’s note: this stuff is delicious, but can be very spicy to some people)

2 tbsp butter

Toasted almonds (optional)

Pinch cilantro

Salt, pepper

Dice peppers making sure to reserve all the sauce. Combine everything except almonds in a large pot with a cover. Bring to a boil stirring to combine, then reduce heat to medium low and let simmer for 20 minutes covered. Then remove from heat and let sit covered for 10 minutes. Then stir almonds if desired.

To Assemble

Lightly toast small tortillas in a butter rubbed skillet and place 6 shrimps per taco. Then top with slaw. If you desire the fire then put it on before the slaw.

Man these are great on the back porch with a cold beer. I’d recommend a pale ale like bass or Sweetwater 420. If you are a cheese fan, the tacos might enjoy a little crumble of feta, but it’s not a must. Now if you’ll excuse me, I need to go make some more of that slaw!

Joey Schmidt, or ‘JFL,’ is a Certified Sommelier, Bar Menu Consultant, and local Culinary Graduate. He is also the Head Mixologist for 100.5 FM’s Richard Dixon Show and Rated R Cocktails. Listen for him most Tuesdays from 4 to 6 p.m., each Friday at 5:30 p.m. and visit his website at Ratedrcocktails.com