Chef Red does the Dolphins – First tailgate recipe of 2010

As our regulars know, we know how to tailgate. We are fortunate to have our own Chef and you folks are fortunate to have his recipes brought to you every week. So with no further lead-in, here is Chef Red’s first installment. If you make it, make sure you come back and let us know what you thought!

Miami Shrimp Tacos

It has been a long offseason and it is time for some Bucs football, hell yeah! This offseason has been busy for your buddy Chef Red.  I have been perfecting old recipes and finding some great new ones to share with all of you.  Earlier last month I told Oldschool that I would only make recipes for home games this year.  Thinking about it I am a glutton for punishment so, hey you get a recipe once a week again this year.  This glorious first week of the preseason we travel to Miami and I couldn’t be happier to come up with a recipe for this game.  This week we get a little tropical and I give you my Miami Shrimp Tacos.  These combine tropical and Mexican flavors.  So make them and serve them with an ice cold island beer.



  • 30 large shrimp
  • 1 lime juiced
  • 1 lemon juiced
  • ¼ cup pineapple juice
  • 1 tablespoon chopped cilantro
  • 2 tablespoons canola oil
  • 1 tablespoon old bay
  • 1 tablespoon soy sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • 10 flour tortillas
  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • Pico de Gallo
  • Sour cream


Mix lime, lemon, pineapple juices, cilantro, canola oil, old bay, and soy sauce in a large bowl.  Add shrimp to marinade for about 30 minutes.  Preheat grill to high heat.  Combine salt, pepper, cumin, coriander, chili powder, and cayenne pepper in a small mixing bowl.  Remove the shrimp from the marinade and sprinkle with the mixture.  Grill the shrimp for 6 to 8 minutes turning once during cooking.  Next wrap the tortillas in foil and warm on the grill for about 5 minutes.  Be careful not to burn the tortillas.  Mix the cabbage together in another bowl.

Once fully cooked it is time to make the tacos.  Add 3 shrimp to each of the tortillas.  Top with cabbage mixture, Pico de Gallo (I prefer homemade), and sour cream.  Serve and enjoy a taste of Florida.

*This recipe yields 5 servings.  Make sure you increase all amounts equally when tailgating with more friends.

“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”

Chef Red


A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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