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Blackened Shrimp Tacos with Corn & Tomato Salsa
There’s nothing quite like eating with your hands – especially when it comes to lunch or dinner
on the dock. These shrimp tacos are an instant crowd pleaser. And thanks to the short list of
ingredients and minimal prep time, they’re a favorite for the low-key chef, too. the salsa can be
made well in advance and tastes better as it sits.
1 lb. medium shrimp, peeled and
deveined
Fresh cracked pepper and salt
2 TBS olive oil
Corn tortillas
Liberally season shrimp with
pepper and salt. Allow to sit for
10-15 minutes. While shrimp is
resting, heat cast iron grill pan
on high. Oil grill pan with olive
oil. Add shrimp and grill for 5 –
7 minutes, until shrimp has just
turned pink. (You’ll want to flip
shrimp half way through).
Note: Shrimp can also easily be
grilled on an outdoor grill.
Corn & Tomato Salsa
1 cup halved cherry tomatoes
1 ear corn, cooked and cut from cob
1 jalapeno, seeded and chopped
½ bunch cilantro, chopped
1 clove garlic
½ lime
Salt and pepper
In a medium bowl, combine to-
matoes, corn, jalapeno, cilantro,
garlic, and lime juice. Season
with salt and pepper to taste.
Mix thoroughly. Taste and adjust
seasoning as needed.
Salsa can be made up to three
days in advance. For a spicier
salsa, you can add additional
jalapeno or a touch of cayenne
pepper. Salsa is also fabulous
with chips, on top of eggs or as a
garnish with freshly grilled fish.
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explore: NW | The Official Magazine for kenmore air | Spring 2019