Monday, April 6, 2015

Grilled Shrimp with Tropical Salsa

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!

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