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Playbook & Chef Michael Schlow Spice Up Your Cinco de Mayo Menu with Shrimp Tacos

Posted on: May 1, 2009 | Views: 93 | Comment

Spicy Shrimp Tacos, For Shrimp: 24 shrimp ( 21-25ct) cooked, peeled, deveined, cut into 1/2 pieces; Juice of 2 limes; 1/2 cup of cilantro; 2 oz of olive oil; Salt, pepper, chipotle powder to taste; Mix all together in a bowl and reserve for plating. It can be stored in fridge for up to 4 hours prior to plating. For Vegetable garnish: 2 cups of shredded cabbage; 1 cup of shredded carrots; 1/2 white onion, sliced thinly; 1 jalapeno, diced; Juice of 1 lime; 2 oz of olive oil; Salt, pepper to taste; Mix all ingredients in a bowl. For the Sauce: 1 cup of mayo; 1 tea of adobo sauce (from a can of chipotle peppers in adobo); Juice of 1 lime; 1 tablespoon of honey; 2 tablespoons of water; Mix all together in a bowl, can be made days ahead and stored in the fridge. To Plate: Unwrap the tortillas and place on a large platter. Each tortilla, spoon some of the shrimp, then top with some of the cabbage salad Spoon some of the sauce over the top and garnish with cilantro sprigs and cut limes 

Tags:
shrimp • taco • recipe • cooking • menu • food • cook • Mexican • Chef