Grilled Shrimp
Tacos with Tropical Salsa
Ingredients:
SHRIMP:
2 pounds medium
(21-25count) shrimp, peeled, deveined, tails off
2 limes, sliced,
plus the juice of 2 limes (about 2 tablespoons)
1 medium red
onion, sliced
1/2 cup vegetable
oil
2 teaspoons kosher
salt
1/8 teaspoon
ground cloves (optional)
1 chipotle chile
in adobo, minced
TROPICAL SALSA:
1 cup diced fresh
pineapple, 1/2inch dice
1 medium ripe
avocado, diced
One 15 ounce jar
cactus, rinsed, patted dry and diced (I got this at Bravo Market on So. Ocean Ave.)
1 red (green, if
you can’t find red) jalapeno, minced, seeds optional
1 medium ripe
mango, 1/2inch dice
1/4 cup fresh
cilantro leaves, plus more for serving
1 tablespoon apple
cider vinegar
2 teaspoons
vegetable oil
Salt
CREMA SAUCE:
3/4 cup Mexican
crema
1 teaspoon adobo
sauce
Zest and juice of
2 limes
12 corn tortillas,
warmed
DIRECTIONS:
For the shrimp:
Place the shrimp, limes and onions in a re-sealable plastic bag. Whisk together
the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the
shrimp in the bag and seal the bag, squeezing out as much air as possible.
Marinate in the refrigerator for
1 to 2 hours.
For the tropical
salsa: Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes
in a medium bowl. Add the cilantro,
vinegar, and oil
and and toss to combine. Keep
refrigerated until ready to serve. (** This can be done ahead of time)
For assembly:
Preheat a grill to medium-high heat. Remove the shrimp from the marinade and
sprinkle with salt. Place the shrimp on the grill over direct heat and cook,
turning once, until they are charred and the flesh is pink, 2 to 3 minutes per
side. Add the cooked shrimp
to the salsa and
toss to combine. Sprinkle with salt.
To serve, whisk
together the crema, adobo, lime zest and lime juice in a small bowl. Build the
tacos starting with a corn tortilla, add 4 to 5
shrimp, 1/4 cup
tropical salsa, a drizzle of the crema mixture and some cilantro leaves.
Thanks Kelsey Nixon!
