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Cultural history of Mexican food in America — food writing at its best
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
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Cultural history of Mexican food in America — food writing at its best
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
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Heat grill to medium-high. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate. Mash the garlic to a paste using the flat side of a chef's knife. Combine with the olive oil, chili powder, cumin, oregano, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Add the shrimp and toss to coat. Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Grill the tortillas until pliable, about 30 seconds per side. Divide the shrimp among the tortillas and top with the Pineapple-Jalapeno Salsa.