Grilled Shrimp Tacos

Recipe

 

Avocado Salsa:

 

•1 small onion, quartered

•1 jalapeno, quartered, seeds optional

•1 garlic clove, smashed

•4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped

•1/2 Hass avocado, peeled, seeded, and cut into chunks

•1 1/4 teaspoons kosher salt

•1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

 

Cole Slaw:

 

• 1 bag cole slaw

• 2 tablespoons mayo

• Juice of two whole limes

• Dash of celary salt

• Mix

 

Shrimp :

 

•1 tablespoon olive oil

•1 teaspoon chipotle or blended chili powder

•1 teaspoon kosher salt

•1 pound medium shrimp (about 20), peeled and deveined

•8 corn tortillas

•8 sprigs cilantro for garnish

•2 limes , cut into wedges

Directions

 

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

 

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

 

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

 

Based on version of Emeril Lagasse and Tyler Florence's seafood tacos.

 

© Mark V. Krajnak 2009 | All Rights Reserved

jerseystylephotography.wordpress.com

 

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