Ingredients
Feeds four:
1 # 21-25 count or larger shrimp (prawns) butterflied
2 T butter
2 t chopped garlic
salt and pepper to taste
16 corn tortillas
2 c green cabbage, thinly sliced, and tossed with 1 ½ T white vinegar and a little salt and pepper
1 batch Chipotle Peach Salsa (recipe follows)
Chipotle Peach Salsa:
-
- 1 medium red onion, finely diced and rinsed
- 1 red bell pepper, finely diced
- 2 jalapenos finely diced
- 2 T lime juice
- 5 – 6 yellow peaches, preferably freestone, cut into ¼” - ½ “ dice
- 3 chipotle peppers in adobo, chopped fine
- ½ t ground cumin
- ½ t ground coriander
- 2 T olive oil
- 2 t salt, or to taste
- ½ bunch chopped cilantro
Mix onion with lime juice and salt, let rest for 15 minutes. Add remaining ingredients, mix well, and serve. Will keep one day in refrigerator.
Cooking Instructions
Instructions:
- Melt butter in a sauté pan over medium high heat, and, when just foaming, add shrimp, garlic, and salt and pepper to taste.
- Saute quickly, tossing often so garlic does not scorch. Shrimp should take no more than about 3 minutes to cook – do not overcook!
- Meanwhile, for each taco, place two warmed tortillas slightly off center one on top of the other, and line with a ¼ cup ribbon of cabbage.
- Divide the shrimp evenly on top of the cabbage.
- Divide salsa evenly over shrimp – enjoy!
