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Tuesday, August 9

Citrus-&-herb-marinated shrimp tacos

Shrimp, large, shelled, deveined, tail on
2 pounds
Oil, olive, extra-virgin
1 ½ cups
Orange zest, finely grated
1 tablespoon
Orange juice, fresh
¼ cup +
2 tablespoons
Lemon zest, finely grated
1 tablespoon
Lemon juice, fresh
3 tablespoons
Cilantro, chopped
¾ cup
Parsley, chopped
¾ cup
Red pepper, crushed
¼ teaspoon
Avocado, Haas, diced
Tomatoes, dry-farmed, diced
5 small
Onion, white, diced
Lime juice, fresh
2 tablespoons
Salt, kosher

Lemon wedges

Tortilla, corn, warmed
  1. Spread the shrimp in an even layer on a large rimmed baking sheet, and refrigerate uncovered for 2 hours to air-dry. 
  2. In a large bowl, mix the oil, orange zest and juice, lemon zest and juice, cilantro, parsley, and red pepper. 
  3. Add the shrimp, and stir to coat; refrigerate for 30 minutes, stirring occasionally. 
  4. In a small bowl, combine the avocado, tomato, onion, lime juice, and a pinch of salt; set aside. 
  5. Remove the shrimp from the marinade; season with salt. 
  6. Light a grill or preheat a grill pan, and grill the shrimp over moderately high heat, turning once, until just white throughout, about 4 minutes. 
  7. Transfer to a plate with the lemon wedges and serve with the avocado salsa and tortillas. 
Based on a recipe from Food&Wine Magazine, August 2016

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