food comas

I had a bunch of leftover tropical salsa from our Cajun Chicken with Pineapple and Mango Salsa recipe, and so I decided it was taco time!  I found a bunch of jumbo shrimp on sale at the store and I came across a recipe for Honey Lime Shrimp with Margarita Slaw that I wanted to try out.  Plus, we have a fancy new George Foreman Grill courtesy of our temporary third roommate James that I was eager to use.

I loved the shrimp as the sweet honey and the citrus lime flavors came together quite beautifully.  The margarita slaw I probably won’t make again because the taste and smell of the tequila was a bit overpowering.  Recalled pretty much every hangover I’ve ever had with one whiff.  If I use tequila in cooking again, I would prefer actually cooking it… such as with my Tequila Lime Shrimp Tacos.  For non-alcoholic slaws, try this Apple Cider Slaw!

Honey Lime Shrimp (adapted from Smells Like Home)

Yields: 8 soft tacos

Ingredients:

• 1 lb jumbo shrimp, peeled and deveined (uncooked)
• 1/2 cup extra virgin olive oil
• 2 T honey
• juice of 2 limes (about 1/4 C)
• 2 cloves garlic, finely minced
• 1/8 tsp chili powder
• 1/8 tsp ground cumin
• 1/8 tsp ground coriander
• 1/8 tsp garlic powder
• Dash of salt and pepper

Directions:

In a medium bowl, combine all the marinade ingredients together and mix well.  Add the shrimp and toss well to coat.  Place in the refrigerator and let marinate for 1-2 hours.  The recipe I read said to marinate for up to 24 hours but I felt that seemed a bit much for raw seafood.  I consulted my chef buddy and he said for shrimp that is peeled, you should only let marinate for an hour or so but if the head + shell still on, you can let marinate overnight.  For meats such as chicken or beef, you can let marinate for up to 48 hours.

Allow the shrimp to come to room temperature before grilling to avoid the shrimp from shrinking drastically on the grill.  Over a hot grill, grill the shrimp for  1 1/2 to 2 minutes on the first side then flip and grill for another 30 seconds.

Remove from grill and serve hot in shrimp taco form with some Mango Salsa and Guacamole.