Grilled Shrimp Fajitas with Beer-Braised Onions

(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)

The nice thing about shrimp is that it cooks so quickly. If you’re hungry, you don’t have to wait long. You can prepare the onions ahead of time and reheat them on the grill. Or, cook them in an iron skillet on the grill just before you’re ready to serve them

Ingredients

• 32 pieces shrimp, (16/20 count), peeled and deveined

• 1/4 cup canola oil

• 2 cloves garlic

• 2 shallots

• 1 jalapeño chile, seeds and stems removed

• 1 bunch cilantro

• Juice of 3 limes

• 1/4 cup tequila

• The Onions

• 3 tablespoons butter

• 4 onions, large, sliced thin

• 8 cloves garlic

• 16 ounces bock beer

• 1 tablespoon salt

• 8 flour tortillas

Instructions

Place in a blender or food processor the canola oil, garlic, shallots, jalapeño, cilantro, lime juice and tequila. Blend until smooth. Place the shrimp in a large bowl. Pour the marinade over the shrimp and marinate in the refrigerator for one hour.

In a large cast iron skillet, place the butter and melt over medium heat. Add the onion slices and garlic and sauté until the onions are cooked and caramelized, about 12 minutes. When the onions become dark brown the add beer and deglaze the pan. Continue cooking until beer has reduced and thickened around the onions. Season with salt.

Prepare the grill. Place the shrimp on the grill and cook, turning, until white throughout, about 5 minutes. Place onions on platter; top with shrimp. Spoon into floured tortillas to serve.