Grilled Shrimp Tacos with Cherry Tomato & Charred Corn Salsa

2 May

Served with grilled pineapple slices, homemade guacamole, and a tasty black bean mash!

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The Shrimp:

Soak skewers in water for 10 minutes

Marinate shrimp (de-veined and de-shelled) in EVOO, lime juice, S+P for 15-30 minutes

Grill 2 minutes on each side, chop into bite size pieces

I served the shrimp on warm thin corn tortillas with a little sour cream, guacamole, and homemade salsa. I flash sauteed some red cabbage to go with my tacos which added a beautiful pop of color and crunch.

The Salsa:
One container of cherry tomatoes chopped into small pieces

¼ c of diced red onion

1 jalapeño pepper diced

3 green onions diced

½ cob of grilled corn

A healthy handful of chopped cilantro

Juice of 1 lime

Salt to taste

Combine in a bowl, cover and refrigerate before serving

The Guacamole:

2 Haas avocados

Juice of ½ lime

¼ c diced red onion

Healthy handful cilantro, chopped

SomeCayenne(a few shakes of the spice jar)

Some Cumin (a few shakes of the spice jar)

S+P to taste

Mash all ingredients with a fork to keep guac chunky and fresh. Refrigerate until you are ready to serve. Keep pits in the mixture to prevent it from browning.

Tasty Black Bean Mash

1 c dried black beans

Rapid boil beans for 3 minutes then cover and let sit for an hour. Strain and then cook beans for 1.5 hours or until tender

Handful of chopped cilantro

1 tsp cayenne

Salt to taste

Food Process half of beans and keep the other half whole. In a pan sauté 2 cloves of minced garlic with some EVOO. Once this becomes fragrant, add whole and processed beans. Stir in herbs and salt and season to taste.

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One Response to “Grilled Shrimp Tacos with Cherry Tomato & Charred Corn Salsa”

  1. Greg May 2, 2011 at 1:43 pm #

    I like the concept, I will have to try it out and see if it turns out as good as yours looks.

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