Grilled Spicy Chili Orange Shrimp Tacos
Soft taco shells
1 LB Shrimp – peeled & deveined – tail on or off to your preference
3 TBS Sambal Oelek (http://www.hotsauce.com/Huy-Fong-Sambal-Oelek-Chili-Paste-p/1110sb.htm)
2 TBS Ponzu sauce (http://twosavvysisters.com/kikkoman-ponzu-sauce-buy-1-get-1-free/)
1 Orange – zest & juice
2 tsp minced ginger
2 TBS raw sugar
Whisk all the ingredients together (except the shrimp & taco shells) then add the shrimp and marinate in the fridge for at least an hour. Grill the shrimp about 2 minutes each side or pan fry them in a griddle or grill pan in a very small amount of oil. Warm the tortillas over your gas burners until they begin to brown – or do it in a dry grill pan. Assemble the tacos with the grilled shrimp & some salsa (below).
Grilled Corn, Tomato & Avocado Salsa
2 Ears fresh corn – grilled (or not) and cut off the cob
1 Large Avocado – diced
2 Large tomatoes diced or a dozen cherry tomatoes quartered
1/2 Small red onion – diced
Juice of one lime
Handful of chopped cilantro
Salt to taste
Mix all the ingredients together in a bowl. There will probably be more salsa than you need for your tacos – or you can double the recipe & then use it with homemade chips!
Fresh Corn Chips
6″ Corn tortillas
Salt to taste
Cut as many tortillas as you like into six parts (half them once & then dived each half into three) to get a nice chip size. Heat about an inch of oil in a frying pan & fry the chips until golden. Drain them on paper towels or shake them with paper towels in a brown paper bag. Add salt. Yum!