Gulf Coast Shrimp Tacos
For the shrimp
For the slaw
  1. In a food processor or blender, puree the olive oil, lime juice, chipotles, garlic, 1 teaspoon salt, and ½ teaspoon black pepper until smooth. Pour the mixture into a resealable plastic bag. Add the shrimp and use your hands to coat the shrimp. Seal the bag, pressing out the air, and set aside to marinate at room temperature while you heat the grill or refrigerate for up to a day.
  2. Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again. If you’re using a grill basket, allow it to heat for 10 minutes before cooking.
  3. To make the slaw, in a large bowl, toss together the cabbages, carrots, cilantro, mayo, lime juice, and olive oil to combine. Season with salt, pepper, and hot sauce and toss again, then taste and adjust the seasoning as desired (adding more lime juice, mayo, or other seasonings). Set aside or refrigerate for up to a day.
  4. Remove the shrimp from the marinade and grill over direct heat, stirring and flipping them with tongs until evenly cooked, about 4 minutes. Transfer the shrimp to a serving bowl and cover with aluminum foil to keep warm.
  5. Grill the tortillas over direct heat until lightly charred, about 30 seconds per side. Keep warm in a basket or wrapped in a kitchen towel. Serve with the grilled shrimp, cabbage slaw, additional hot sauce, and lime wedges on the side.
Recipe Notes

Smoked Garlic
Smoked garlic is easy to prepare while you’re tackling something else on the grill, and it’s a seductive flavor bomb that adds a smoky sweetness to pasta sauce, vinaigrettes, or soups. Soak 1 cup (90g) wood chips (applewood or oak) in water for 30 minutes. Meanwhile, prepare a charcoal grill for whatever else you’re cooking and build a medium fire, or heat a gas grill to medium-high. Trim the tops from 3 garlic heads (just enough to reveal the cloves), place the heads cut side up in an aluminum foil packet, and drizzle with enough olive oil to lightly coat. Drain the wood chips and scatter them over the hot coals. If using a gas grill, put them in a perforated foil packet or smoker box and place directly over the flames. Place the garlic packet directly on coals, or move it up to the cooking grate if the heat feels particularly intense (you want the temperature moderate enough that the garlic softens and caramelizes before it gets overly black). Cook until the garlic is tender, 30 to 40 minutes. Let cool slightly, then transfer the heads and oil to a sealable glass jar. Add more oil to cover the garlic heads halfway, seal the jar, and store in the fridge for up to 1 month.