The Summer Shandy pairs well with spicy grilled dishes and summer salads, and makes for a great libation for outdoor events like tailgating and barbecues.
Apparently, it's also great for cooking with and Leinenkugel has shared the following recipe with us.
Leinenkugel’s Grilled Shrimp Tacos, Charred Jalapeno Lime Slaw and Cilantro Cream
Serves 4
36 shrimp, peeled and deveined
12 corn tortillas
Shrimp Seasoning
1/4 cup Old Bay
1/4 cup chili powder
1 tablespoon celery salt
1 tablespoon cayenne
Cilantro Cream
8 oz. sour cream
4 oz. lime juice
1/2 oz. chopped cilantro
4 oz. mayo
2 oz. honey
Charred Jalapeno Lime Slaw
1/2 head cabbage, sliced as thin as possible
1/2 cup sugar
1 cup diced tomatoes
1 cup corn, frozen, defrosted
1/2 cup lime juice
2 tablespoons cilantro
3 jalapenos, grilled or roasted, sliced with seeds
2 oz. Leinenkugel’s Summer Shandy
Mix the Old Bay, chili powder, celery salt and cayenne in a large metal bowl. Add the shrimp, coat well, and put in refrigerator.
For the cilantro cream, mix all ingredients with a whisk, put in small bowl and refrigerate.
For the slaw, mix cabbage, sugar, tomatoes, corn, lime juice, cilantro, jalapenos and Summer Shandy, let sit out and marinate (can be made up to a day in advance).
For the assembly, place shrimp on a hot grill and cook evenly on both sides. When all shrimp are cooked, place in a bowl, and quickly grill tortillas to soften. In the softened tortillas, place cabbage, then shrimp and finish by drizzling cilantro cream.
Photo courtesy of Leinenkugel Brewing Co.
