Triple Citrus Shrimp Taco

Hola mi Amigos! Cinco de Mayo is quickly approaching and we’re orchestrating like a symphony here. This is the best little taco north of Mexico. Hell, it’s the tastiest little jewel you’ll serve Saturday the 5th. Let the Mexicans celebrate their army’s unlikely victory in the Battle of Pueblo in 1862 (not to be confused with their Independence Day celebrated in September); and we shall celebrate our love of margaritas and all things delicious that go down oh so smoothly!

Southwestern Shrimp Tacos
1/3 cup olive oil
2 Tbs minced fresh thyme leaves
1 Tbs Asian seasoning
2 t firmly packed light brown sugar
2 t lime zest
2 t lemon zest
2 t orange zest
1/2 t kosher salt
1/4 t fresh ground black pepper
2 garlic cloves, minced
1 1/2 lbs large shrimp, cleaned and deveined
6 crunchy taco shells
Head of leaf lettuce
Sour cream
Cilantro, chopped

In medium bowl, combine oil, thyme, Asian seasoning, brown sugar, zests, salt, pepper, and garlic.
Add shrimp and toss to coat.
Preheat skillet to medium high.
Toss in shrimp and cook 1 1/2 minutes on both sides, tossing until fully cooked, 3 to 4 minutes.

To serve:
Place leaf lettuce inside taco.
Layer with shrimp and guacamole.
Place sour cream on side of plate.
Sprinkle all with cilantro.

PtotheS…this shrimp recipe is excellent served over a bed of rice or orzo, with a side of sauteed asparagus.

Chile Queso Dip/Sauce

Well hello California Chrome! Way to own the Derby. Extremely well done. And now…let’s doff those pretty hats and go to Mexico. It is, after all, Cinco de Mayo tomorrow. So I’m sharing the love with a simple but expertly crafted appetizer that you can prepare with ease and in turn share with friends. Pair it with Gray’s Margarita and you have it all covered. Mix all with Laughter; Keep Calm and Munch On.Appetizer Chile Queso Sauce

1 shallot, finely diced
2 vine ripened tomatoes, diced
3/4 cup fresh cilantro, chopped
1 Tbs butter
2 serrano chile peppers, thinly sliced
1 red jalapeño pepper, thinly sliced
1/8 t kosher salt
1 Tbs all purpose flour
1 cup milk
4 oz grated pepper jack cheese
4 oz grated American cheese
Tortilla chips for serving

Combine 1 Tbs shallot, tomatoes, and half the cilantro in small bowl.
Set aside.
Melt butter in medium saucepan over medium heat.
Add remaining shallots, serrano peppers, jalapeño peppers, and salt.
Cook, stirring, until shallots are tender, about 3 minutes.
Sprinkle flour into pan.
Cook, stirring, until flour is absorbed, about 1 minute.
Whisk in milk.
Bring to simmer.
Cook, stirring occasionally, until slightly thickened, about 4 minutes.
Stir in pepper jack and American cheeses until melted.
Remove from heat.
Stir in remaining cilantro.
Pour into serving bowl.
Top with tomato mixture.
Serve with chips.

*Author’s Note: This is also excellent over baked chicken and sauteed fish. Yum.