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Shrimp It Up! Shrimp Inspired Eats With Firebirds Wood Fired Grill

Chefs Kevin and Kirk join us in the WFMY News 2 kitchen.

On the menu today: Shrimp Tacos and Grilled Shrimp Strawberry Salad. Enjoy!

Shrimp Tacos


8 – 51/60 Shrimp

2 Soft Taco Shells

¼ cup Pineapple Salsa (there will be a little left over if you follow the recipe below)

• ¼ cup diced pineapple

• 1 ½ tsp. diced red onion

• 1 Tbsp. diced red pepper

• Small pinch minced jalapeno to taste

• 1 ½ tsp. chopped cilantro

• ¾ tsp. fresh lime juice

• ¾ tsp. fresh orange juice

• Small pinch creole spice

• 1/3 tsp. honey


1. Combine pineapple, red onion, red pepper, jalapeno, cilantro, lime juice, orange juice,

creole seasoning and honey until mixed well to create the Pineapple Salsa

2. Preheat flat top grill and cook shrimp until done

3. Heat tortilla shells on the flat top

4. Add 4 shrimp to each tortilla shell

5. Place ½ of the pineapple salsa on the top of each tortilla

6. Enjoy!

Grilled Shrimp and Strawberry Salad


6 Large Shrimp

Firebirds Steak Seasoning (as needed)

4 cups Mixed Greens

1/3 cup Jicama

1/3 cup Spiced Pecans (recipe follows)

¾ Cup Sliced Strawberries

¼ cup Goat Cheese Crumbles

3 oz. Balsamic Vinaigrette Dressing (we make ours in fresh in house and it’s a secret but feel free to use

your favorite recipe or store bought version)



1. Clean, devein and remove tails from shrimp

2. Thread skewer with shrimp (if using a wooden skewer, let soak in water for 10 minutes prior to

prevent burning on the grill)

3. Sprinkle shrimp with Firebirds Steak Seasoning on both sides

4. Place shrimp skewer on the grill until done (roughly 3 minutes per side) Shrimp should be pink


5. While Shrimp is grilling, toss all salad ingredients together in a large bowl including the balsamic


6. Remove shrimp from grill and skewers, place on top of the salad

7. Serve with on plate with a chilled fork

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