Following our Margarita Cocktail recipe from last week, we’re still in the Mexican mood. This mouthwatering shellfish recipe is the perfect partner to a summer tipple and for sharing with friends (if you can bear to give them away!) The Caribbean style gastronomic delight has got us hotting up with spicy shrimps, and chilling out with a cool cucumber salsa. Garnished with as many chillies and as much sour cream as your taste buds desire, here’s a please-all summer snack that you’ll rely on for entertaining for the rest of the season – and it’s full of goodness too. Don’t like too much spice? Leave out the curry powder and chillies and treat yourself with a little extra cream and cheese. Ole!
30 large shrimp, peeled
1 tablespoon Cumin
1 tablespoon hot Curry Powder
2 teaspoons Ground Ginger
1/2 teaspoon Cayenne Pepper
1 lime, zested and juiced
1 1/2 tablespoons honey
1/4 cup plus 2 tablespoons extra virgin olive oil
1 1/2 cups diced cucumber
1/2 cup diced red bell pepper
1/2 lime, juiced
1/2 teaspoon salt
1/4 teaspoon Cumin
1/4 teaspoon black pepper
thinly sliced chilies
1. Place shrimp into bowl and set aside.
2. Combine cumin, curry powder, ginger, cayenne, lime juice, honey, and 1/4 cup oil. Whisk together. Pour over shrimp, season with salt and pepper and mix together until shrimp coated. Cover and allow to marinate for 1 hour.
3. While shrimp marinates, combine all ingredients for simple cucumber salsa into bowl and toss together. Set aside.
4. Heat pan to medium high heat and brush with remaining 2 tablespoons oil.
5. Place shrimp onto pan, season and cook until just cooked through. Remove from heat and allow to cool.
6. Stuff shrimp into crunchy taco shells and top with cucumber salsa, sliced chilies, coriander, sour cream, cheese, and a fresh squeeze of lime juice.
Serve and enjoy!