Citrus, Herb, & Garlic Shrimp

Składniki

6 scallions, white and pale green parts, cut into 1-inch lengths

¼ cup roughly chopped fresh flat-leaf parsley

¼ cup roughly chopped fresh cilantro

1 tablespoon grated lemon zest (from 1 to 2 lemons)

1 tablespoon grated lime zest (from 3 to 4 limes)

2 garlic cloves, finely chopped

1 teaspoon kosher salt

½ cup pure olive oil

2 pounds medium shrimp, peeled, and deveined

Wskazówki

Put the scallions, parsley, cilantro, citrus zest, garlic, and salt in a food processor or blender and pulse to finely chop. Transfer the mixture to a large bowl and stir in the olive oil. Add the shrimp and stir to coat well. Marinate the shrimp for at least 30 minutes or up to 1 hour.

Meanwhile, heat a gas or charcoal grill to medium-high heat.

Remove shrimp from marinade, letting excess marinade drip off. Grill the shrimp until they are no longer opaque and are lightly charred, about 3 minutes. Turn them over and grill the other side until cooked through, about 3 minutes more. Use the shrimp to make tostadas, tacos, burritos, and more.

Notatki

Trejo’s Tips

DIY TOSTADAS

Mexican markets and lots of groceries around L.A. sell crunchy prepared tostadas in the tortilla section. (Yes, we have vast tortilla sections at supermarkets in L.A. Yes, I love L.A.) If you can’t find them at yours, just make your own: Fill a large deep saucepan with at least 2 inches of vegetable or other neutral oil. Heat it over medium-high heat until it reaches 350˚F on an instant-read thermometer. Using tongs, gently fry 6-inch corn tortillas, one by one, until golden brown, about 1 minute. Drain the tostadas on paper towels or on a wire rack. Let them cool and they’ll firm up and turn crunchy.

TRY TAJÍN

If you’ve ever had cut fruit from a street vendor in L.A., you have probably become acquainted with Tajín. It’s the chile and lime–flavored red spice mix that every Mexican kid grew up eating, sprinkled on fruit and even on cucumber. It’s one of those clever ways Mexican moms would get kids to eat their vegetables. Buy a bottle and use it on our Shrimp Tostadas and fish tacos, but don’t hold back from using it in margarita salt or sprinkling it on cut mango or watermelon.

This shrimp preparation is what goes on our Shrimp Tostadas (this page), but since a tostada is really nothing more than an open-faced crunchy taco, you can serve it on tacos or in bowls or burritos, too. It also pairs well with our Chipotle Shrimp Cocktail Sauce (this page). Use the shrimp instead of fish in the Classic Fish Tacos recipe on this page or instead of the shrimp in the Spicy Diablo Shrimp Burritos (this page).