Monday, September 13, 2010

Grilled Shrimp Tacos with Corn Salsa - Great for beginners

Finished Product - Mmmm!
I had a busy day today - job hunting, laundry, cleaning the house, super exciting phone calls with girlfriends, errands, etc.... so by the time 5 o'clock rolled around and it was time to think about dinner, I was lacking the motivation to get really creative.  I looked in the fridge and saw that I had a bunch of tortillas left from fish tacos last week, and also found a bag of frozen shrimp in the freezer.  So I decided to make some Grilled Shrimp tacos.  These are so quick, and so easy, perfect way to ease you back into the work week!

For the Shrimp:
  • 40-45 small/medium size shrimp - peeled, deveined, and tails removed
  • 2 T Chili Powder
  • Juice of 1/2 lime
  • 2 cloves garlic, minced
  • 1/2 tsp oregano
  • 1 tsp cumin
  • 1 tsp Adobo seasoning (found in the latino section of your supermarket)
  • 1/4 onion, grated
  • S&P
  • Olive Oil

For the Corn Salsa:
  • 1 cup cooked corn (super easy if you use frozen corn thawed out in the microwave)
  • 1/2 cup black beans (canned is fine, just rinse well)
  • 1/2 red onion, finely chopped
  • 1 scallion, chopped
  • 2 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 3 roma tomatoes, deseeded and chopped
  • 1/4 cup Rice Wine Vinegar
  • S&P
  • Drizzle of EVOO

Shrimp on the Barby
Combine all ingredients for marinade and toss with shrimp.  Let sit in fridge for about 10 minutes, then skewer the suckers.  Grill until firm & pink, about 3 minutes per side.

Combine all ingredients for salsa, and refrigerate to let flavors marry.

While shrimp is cooking, place your tortillas wrapped in foil on the grill as well so that they heat up.

Once shrimp is cooked, remove from skewers. Serve shrimp on tortilla, topped with salsa.  I like to add a dollop of sour cream, some fresh cilantro, and a lime wedge on the side.  Enjoy!

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