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.

Pepper Jack Chicken

It’s the freakin’ weekend, baby I’m about to have me some fun! (Thank you R. Kelly!) Mexican tonight? Sounds solid to me. Here’s the yummy entree. Now just add a little salad and mix up a pitcher of margaritas. Then just sit back and let it all slide right on down as smoothly as that Reposado Gold! All of this in the comfort of your own warm home. I’m so happy that I’m having a dizzy spell.Entree Chicken Pepper Jack Chicken II

1 recipe Pepper Jack Soup
1 cup uncooked regular long grain white rice
1 can black beans
1 can shoepeg corn
4 boneless skinless chicken breasts
1/2 cup shredded cheddar or parmesan cheese

Preheat oven to 375°.
Spray large casserole dish with cooking spray.
In the casserole stir together soup, water, rice, beans, and corn.
Cut each breast in half on the diagonal.
Place chicken on top of soup mixture and press down a bit to submerge the chicken.
Cover with aluminum foil.
Bake for 50 minutes.
Remove from oven, top with cheese and let stand 5 minutes.

Serves 6 to 8. Just depends on serving sizes!