GETTING READY

1. Wash and dry the grillstone. Seal the island grill stone by brushing olive oil over it. Place it in a cold grill.

2. Heat up the grill to 400 F. Let it stay at that temperature for 15 minutes.

3. Cool it down completely for about 30 minutes.

4. Flip the island grill stone and then raise the temperature back to 400 F.

MAKING

5. Brush the grill stone with olive oil.

6. Spread some oil on the tortillas and toast them on the grillstone.  Pull them off, when done.

7.Put the onions and let them cook.

8. Throw in the peppers and garlic and cook. Season with salt, cayenne and cumin. Cook the vegetables on the grill stone until al dente. Set the vegetables aside.

9. Oil the grillstone again. Place the shrimps on the island grill stone and grill them. Season with salt, cayenne and cumin and cook until done.

FINALISING

10. Place the shrimp on the tortillas. Drop in grilled bell pepper, onions and garlic on top of the shrimp. Sprinkle some chopped cilantro. Garnish with chopped tomatoes.

11. Put some red cabbage and grated asiago cheese. Squeeze some lemon juice on top and fold the tortillas to make tacos.

SERVING

12. Arrange the tacos on a platter and serve.