Grilled Shrimp Tapatío Ramen by Nachocookin

Ingredients

• 3 lb shrimp (shell-on)
• 6 packs tapatio ramen (chili lime shrimp)
• 3 tbsp olive oil
• 1 tbsp herb salt
• 1.5 tsp cayenne pepper
• 1.5 tsp paprika
• 3 tbsp beef tallow
• 3 tbsp butter
• 12 cup water
• 2 avocados, sliced
• 3 limes, quartered
• 0.5 cup cilantro, chopped
• 1 cup red onion, diced

Instructions

1. Toss the shrimp with olive oil, herb salt, cayenne, and paprika in a bowl; let marinate for 20–30 minutes.
2. Heat a large griddle or pan over medium-high heat and add the beef tallow.
3. Cook shrimp in batches for 1–2 minutes per side until opaque; add butter at the very end, then remove, cool, and peel the shells.
4. Place the reserved shrimp shells into a large pot with 10–12 cups of water and any leftover marinade; simmer for 20–30 minutes, then strain.
5. Bring the shrimp broth to a rolling boil and add the ramen noodles and seasoning packets; cook for approximately 4 minutes.
6. Divide the noodles and broth into bowls and top each with the grilled shrimp, avocado, red onion, cilantro, and fresh lime wedges.