Day after the earthquake dinner: shrimp tacos!
It was that nice weather that made me think of grilling. Today was pretty much glorious, and I wanted to take advantage of that before Hurricane Irene makes it up the coast this weekend. I originally thought of getting a steak, but then I remembered the leftover black bean salsa from this weekend. And the lone avocado begging to be made into guacamole. So THEN I thought I'd grill up some fish for tacos. But hey why buy fish when I have frozen shrimp, thus how I came to these awesome flavored shrimp tacos.
The lime and garlic make the flavor pop, with just a hint of heat so it paired nicely with the slightly thicker flour tortillas and salsa. I would have loved some cabbage slaw on it for more texture, but Alan broke up some tortilla chips for the crunch and that worked just fine! This was enough for 3 or 4 tacos, so scale as necessary. BTW I never did end up grilling these, haha, I just sauteed them, but I have no doubt they'd be better actually grilled.
adapted from http://allrecipes.com/Recipe/grilled-shrimp-tacos/detail.aspx
1/2 lb shrimp, peeled and deveined
juice of 3/4 lime (or 1 lime)
1 Tbsp olive oil
1 garlic clove, minced (about 1/2 tbsp)
1/2 tsp cumin
1/4 tsp red chili flakes
a few grinds of white pepper
Combine lime juice, olive oil, garlic, cumin, chili flakes, and white pepper. Add the shrimp and marinate for about 5-10 minutes. The shrimp will start turning pink because the citrus is "cooking it". Add them to a skillet on medium high heat and toss until they are pink and form an almost closed C.
Serve on tortillas. I recommend The Farm at Red Hill black bean salsa with it, which is spicy and bold - it's what I'm trying to duplicate, so whenever I get it just right I'll add that recipe to the blog, too. I also topped with guac and chips a la Alan.