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Fish, Barbecue, Mexican | |
| 16 12 inch flour tortillas 64 shrimp (15-21 count), peeled and deveined 0.25 pound bacon, diced 8 tomatoes, diced 8 jalape�os, diced 32 leaves Boston Bibb lettuce, chiffonade 1 cup cream 0.25 cup olive oil 0.5 lemon 1 rosemary branch 3 cloves garlic, sliced | |
| 1.Marinate shrimp overnight in rosemary, garlic and half of the olive oil. 2.Preheat grill. 3.Render bacon in a pan until slightly crisp, add cream and reduce by half. 4.While bacon is hot, puree bacon and cream mixture in a blender and set aside. Make sure to keep it warm. 5.Take the two flour tortillas and place them on one another. 6.Trim the edges of the tortillas to make a square. Cut the squares in quarters making eight smaller squares. 7.Grill marinated shrimp until just cooked through. Set aside. 8.Slightly warm the tortilla squares on the grill. 9.Place 1 tablespoon of the bacon cream on each tortilla square. Then add the shrimp. 10.Toss the tomatoes, jalape�os, remaining olive oil and a squeeze of fresh lemon together and place that on the shrimp. 11.Garnish each taco with the bibb lettuce. | |
Unrated | |
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