Grilled Shrimp Tacos and an ice cold Leinenkugel Summer Shandy

To me, summer means grilling and enjoying a cool adult beverage on the back deck or around the campfire. It’s also a great time to enjoy “summer only” seasonal beers offered by many craft brewers.

Every summer the Jacob Leinenkugel Brewing Company, Chippewa Falls, Wisconsin releases their warm weather refresher, Summer Shandy. It’s available now through August in cans, bottles and on draft. The “shandy” (which is short for “shandygaff”) as it’s called in England and Germany, is typically a mixture of beer and soda or lemonade, which has been enjoyed across Europe since the 17th century.

Another variation of a shandy is the “radler” which is a German term for cyclist. In September 1922, Franz Xaver Kugler developed the radler, when approximately 13,000 cyclists visited his tavern in Munich. His beer supply started to run out, so he mixed the remaining beer with lemonade and claimed to have created the blend especially for the cyclists.

Leinenkugel’s Summer Shandy features a tangy character with malty undertones of hops. Its tart lemon flavoring complements spicy and robust grilling dishes, and its subtle hoppiness creates the perfect balance for summertime salads like this one for grilled shrimp tacos!

Leinenkugel’s Grilled Shrimp Tacos, Charred Jalapeno Lime Slaw and Cilantro Cream

Serves 4

Ingredients:

• 36 shrimp, peeled and deveined
• 12 corn tortillas

Shrimp Seasoning

• ¼ cup Old Bay
• ¼ cup chili powder
• 1 tablespoon celery salt
• 1 tablespoon cayenne

Cilantro Cream

• 8 oz. sour cream
• 4 oz. lime juice
• ½ oz. chopped cilantro
• 4 oz. mayo
• 2 oz. honey

Charred Jalapeno Lime Slaw

• ½ head cabbage, sliced as thin as possible
• ½ cup sugar
• 1 cup diced tomatoes
• 1 cup corn, frozen, defrosted
• ½ cup lime juice
• 2 tablespoons cilantro
• 3 jalapenos, grilled or roasted, sliced with seeds
• 2 oz. Leinenkugel’s Summer Shandy

Directions:

1. Mix the Old Bay, chili powder, celery salt and cayenne in a large metal bowl. Add the shrimp, coat well, and put in refrigerator.
2. For the cilantro cream, mix all ingredients with a whisk, put in small bowl and refrigerate.
3. 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).
4. 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.

Tips:

• No fat Greek yogurt is a healthy alternative for the sour cream.
• Try agave nectar instead of honey.

“Trip to the Chip” Sweepstakes

Just in time for Summer 2011, Leinenkugel’s is introducing an adventurous sweepstakes, “Trip to the Chip,” offering craft beer fans the chance to win a trip to Chippewa Falls, the legendary spot where Leinenkugel’s began 144 years ago.

The grand prize will include a five-night stay for two at a Northwood’s resort, a Leinenkugel’s Northwood’s dinner, a Leinie-branded canoe and $500 in Leinenkugel’s gear.

Running nationally, May through early September, the interactive “Trip to the Chip” sweepstakes invites craft beer fans to enter the official entry code found on neck labels from specially-marked packages of Leinenkugel’s Classic Amber, Summer Shandy, Sunset Wheat and Honey Weiss via text or online at www.leinie.com.

Anne-Marie Nichols