“Simple” doesn’t refer to the shrimps’ IQ, but to the quick and easy marinade that gives these tacos their distinctive south-of-the-border flavor. The marinade is mild enough to accept all kinds of salsa toppings, including Rancho La Puerta’s fall cranberry-persimmon salsa. “Mexican” oregano is available in most markets’ Hispanic foods section.
Makes about 12 tacos.
- 1 ½ lbs clean shrimp (each about 2 inches long) 1 clove
- garlic, minced 1 tb
- fresh lime or lemon juice 1 tsp
- Mexican oregano 1 tsp
- sea salt ½ tsp
- fresh ground black pepper 1 tsp
- olive oil
- 12 warm tortillas
Peel, de-vein and butterfly shrimp. Place in ceramic or glass bowl with all other ingredients, mixed well. Cover, refrigerate and allow to marinate for an hour. Preheat grill and cook shrimp 1-2 minutes per side. Quickly warm tortillas on a non-oiled, flat stove top cast-iron grill or pan (comal). This is an important step toward authenticity (in Mexico, tortillas are seldom if ever warmed in a microwave or wrapped in foil in the oven). Place shrimp in tortillas and top with any manner of favorite toppings, including shredded green cabbage, salsas, chopped white onion and cilantro, etc.