Tacos de Camaron (Shrimp Tacos)

What’s not to love about tacos? A taco is a meal all wrapped up in a tasty tortilla:  vegetables, filling meats or seafood, and a little starch to satisfy.  Throw on a little salsa or guacamole and you’ve got a taste explosion. Hands down, my favorite food. Luckily, living in Southern California, we get everything from the traditional al pastor, carne asada or tacos de lengua to the fashionably dubbed “California Cuisine” that includes everything from ceviche to raw tuna.

Interestingly, every guest that is invited to my house for a meal is usually inundated with some type of Latin cuisine. The catch is, getting the appetizer to compliment the meal but not fill you up so much that the actual dinner (or lunch, or brunch) isn’t ruined. Most people suggest a crudite platter or cheese and crackers, or maybe even chips and salsa. For me, that’s a mess of poor will power and food that doesn’t match the rest of the meal, so I’m not into it.

What I’m into is tacos.  The amazing Rick Bayless has a taco at one of his fantastic Chicago restaurants that inspired this one, turning one of my favorite foods into an appetizer that doesn’t ruin the main event. Marinating the shrimp, then grilling for added flavor, before adding delicious toppings is just the start.  The “tortilla” is quick… jicama sliced thin on a mandolin makes for a light, crunchy, and cool wrap that’s perfect for summer.  So grab a bag of frozen shrimp and you’ll always have a delicious and impressive appetizer on hand.

Tacos de Camaron

Serves 8-10 as an appetizer

Ingredients:

1 lb shrimp (21/25 count)

3 limes, juiced

4 cloves garlic, minced

½ tsp cumin

1 tsp ancho chile powder

Salt and Pepper to taste

Olive oil

1 cup greens or cabbage in a chiffonade

sliced cherry tomatoes, avocado, queso fresco or other toppings

salsa de chipotle

Preparation:

1.  Peel and devein the shrimp, pulling off the tail as well.

2.  Combine lime juice, garlic, and spices in a bowl.

3.  Add shrimp and marinate for 30 minutes. Meanwhile, slice the jicama on a mandoline at the 1/8 inch setting, or with a very sharp knife. Prepare the greens and toppings on the jicama.

4.  Thread shrimp on skewers and heat the grill on high or preheat an indoor grill pan over high heat.

5.  Brush shrimp with olive oil or melted butter, and grill, 2 minutes on each side, or until they are pink and opaque throughout.

6.  Top each jicama slice with lettuce or cabbage, then 2-3 shrimp and any additional toppings.

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