What You Need
1 pound Jumbo Shrimp (16-20 count, peeled and deveined with tails on)
1 Jalapeno (thinly sliced)
2 Cloves Garlic (thinly sliced)
1/4 cup Tequila
1/4 cup Cilantro
2 Limes (juice and zest, plus more)
2 tablespoons butter
Mexican crema, optional garnish
1 pack (White corn tortillas)
Grilled Pineapple and Jalapeño Salsa
½ fresh pineapple, grilled, ½ inch dice (about 2 cups)
3 tablespoons minced fresh jalapeno
4 tangerines, segmented
½ red onion, small dice, about 1 cup
3 tablespoons fresh cilantro, chopped
Juice from two fresh limes, about ¼ cup
Juice from half a lemon, about 2 tablespoons
1 teaspoon kosher salt
¼ teaspoon fresh ginger finely grated
Preheat large sauté pan over medium-high heat. Season the Shrimp with Salt and Pepper.
Add a drizzle of Olive Oil to the pan along with the seasoned Shrimp and sauté for 2 minutes. Add the Jalapeno and Garlic and sauté for one minute until fragrant.
Remove from heat and carefully add in the Tequila. Immediately place back on the heat to flambé. When the flame subsides, add the Lime Zest and Juice to the pan and cook for a few more minutes or until the alcohol has burned off and all of the Shrimp have turned pink.
Garnish with Cilantro Leaves.
Grill pineapple on both sides and slightly char. In a medium bowl, mix all ingredients. Season to taste.
Put the desired amount on top of shrimp in a taco, drizzle with Mexican crema. Garnish with cilantro.
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