Grilled Shrimp Tacos with Fresh Peach Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Grilled Shrimp Tacos with Fresh Peach Salsa
for the shrimp
9 jumbo shrimp (allow 3 shrimp per taco, so adjust this quantity accordingly)
1 teaspoon Old Bay seasoning
1 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon lime juice
for the salsa
2 peaches, chopped
1/2 cup cherry tomatoes, chopped
1/4 red onion, minced
1/2 jalapeño, minced
1 tablespoon lime juice
salt and pepper to taste
corn tortillas
sliced avocado
Chop the peaches and other mix-ins and toss together in a bowl. Toss the shrimp in the seasonings and lime juice and carefully put them on the skewers — you can also use two parallel-aligned skewers to make flipping the shrimp easier if you’d like. Heat the grill to medium heat and grill the shrimp for 3 minutes, turn, and then again on the other side for another 2 minutes. Shrimp can be very easily overcooked, so you’re looking for that just-pink look and they’re done. When you flip the shrimp, also set the tortillas on the grill for those last 2 minutes to warm them up. The slide the shrimp off the skewers (I did three per tortilla) and add a few hearty spoonfuls of salsa and a few slices of refreshing avocado. Done!
From whatdresscode.blog.com