Grilled Shrimp Tacos With Grilled Mango-Corn Salsa
Summer is in full swing, and while just about everyone loves the perennial American grilled meat favorites, hot dogs, bratwurst, hamburgers, and steak, your grill can also be used to prepare flavorful fresh and healthy food, too. These grilled shrimp tacos with grilled mango-corn salsa will be your new family favorite:
Serves 4:
Start by marinating one pound of cleaned, fresh extra-large shrimp. You can also use frozen shrimp that has been thawed in the refrigerator; just don't use shrimp that has already been cooked. For the marinade, combine in a bowl:
- Two garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne
- ¼ cup olive oil
Mix thoroughly and toss with the shrimp to coat. Cover and set in the refrigerator for at least 30 minutes while you make the salsa.
For the salsa, you will need:
- Two ears of un-husked sweet corn
- One large mango, sliced in half and seeded, and then diced
- One large Bermuda onion, sliced into four thick slices
- One red pepper, sliced in half and seeded
- One large jalapeno, sliced in half and seeded
- One bunch fresh cilantro
- Two limes
- ½ teaspoon sugar
Microwave the two ears of corn for four minutes, and then leave them to cool while you prepare the other vegetables and the grill. You will want medium-hot coals and an oiled grate so your vegetables and don't stick
When the corn is cool enough to handle, shuck it, being careful to remove all the silk. Place the onion slices and the red and jalapeno pepper halves on the outer edges of the grill and the corn in the center. Turn the pieces occasionally so they all char evenly. Depending on your grill, this should take about 5-7 minutes. Remove from the heat and allow to cool. Once cool, dice everything evenly, use a knife to remove the corn kernels and toss into the bowl with the mango. Add enough chopped cilantro to taste, sprinkle with the sugar, and add the juice of the two limes. Stir, then cover the bowl and place in the refrigerator for at least 30 minutes to allow the flavors time to blend.
Remove the shrimp from the refrigerator and thread on four wooden skewers that have been soaked in water to prevent burning. Place 6-7 shrimp on each skewer. Place on a hot grill that has been oiled. Each skewer will only take a minute or two each side, so watch them carefully. When the shrimp are done, you're ready to eat. Simply slide a few shrimp into a tortilla and top with the salsa. You can also add avocado slices and crema for even yummier, summer flavor. Don't forget the margaritas!
Contact a company like Rocky Mountain Cooking for more information and assistance.
