2. 8 corn tortillas

3. ¼ cup crumbled queso fresco

4. arugula (substitute other lettuce if you prefer)

5. Batch of Tex-Mex Corn & Tomato Salad , the dressing used to marinate shrimp is reserved from this recipe

Instructions:

1. Remove shell from shrimp, leaving tails on. De-vein, then marinate in ¼ of the dressing from corn salad.

2. If you haven't already prepared the salad, do so now.

3. Preheat grill.

4. Once hot, place the tortillas on the hot grill--leave it on med-high to high heat. When the tortillas get some color, flip them. Once the other side is done, remove to plate lined with paper or cloth towel. Fold each over in a row, and then place a wooden spoon or other utensil on top to gently weight them, and keep them in taco shape, while cooling.

5. Grill the shrimp. This should be quick. Pull them off as soon as no translucency is visible on the outside, to avoid over cooking. If the inside isn't fully cooked through, it will finish doing so off the grill, from residual heat.

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