Cilantro Lime Shrimp

This Labor Day weekend my wife and I had something going on every day. At one of the parties we were at the host of a party we were going to later in the weekend said she had a cilantro fetish. Knowing that I had to make a dish for the second party I filed that away in my brain. There isn't much room but somehow it managed to stay there for 2 days. This is the recipe that I came up with. I made about 3 pounds of shrimp. You can make the sauce and drizzle over shrimp or use as a dip. If using as a dip you will want to make more.

Cilantro Lime Chicken

Marinade

lime infused oil, enough to coat your shrimp about 1 tbs for 1 pound shrimp

Lime zest, about 1/2 lime per pound

1 tbs cilantro, finely chopped

3 pounds Shrimp

Sauce

1/4 cup honey

juice of 1 1/2 limes

2 tsp lime zest

Hot Sauce to taste

Mix the marinade ingredients in a bowl. Add the shrimp and let it sit for 1/2 hour.

Heat grill to medium. Add the shrimp and grill until done about 1 1/2 minutes to 2 minutes per side.

Mix all of the sauce ingredients together except the hot sauce. After the other ingredients are mixed add the hot sauce to taste, testing as you add. 

Since we were making the shrimp for a crowd I opted to drizzle sauce over over shrimp instead of having them take it and dip the shrimp. If we dipped people would use more sauce and since this was for a grill out sauce and paper plates usually leads to some kind of accident. Pile the shrimp on a platter and sprinkle more cilantro on top. 

Mexican Salad

I love it when I get to go to the Farmers Market, it always inspires me to make something great for dinner.   There are several parts to this recipe but most are easy and can be made in a couple of minutes so don't panic. 

Mexican Salad

Chicken

1 batch of Mexican Chicken, this if from my other blog

Salad

1 tortilla, per person

1 cup lettuce, torn into bite size pieces per person

1 oz Queso Fresco per person

Heat a frying pan over high heat. After the pan gets hot throw the tortilla in it. When the starts to bubble and get some color on it flip it over and cook until other side starts to brown. Remove and do the same to the remaining tortillas.

Salsa

2 Tomatoes, chopped into small pieces (I used 1 heirloom and 1 yellow)

1/2 to 1 jalapeno, chopped into very small pieces

1 tbs red onion, chopped into small pieces

1 tbs cilantro, finely chopped

Mix all of the ingredients together and let it sit for a few minutes for flavors to mingle. You can use store bought or your own recipe if you want. I do recommend fresh when tomatoes and peppers are in season.

Guacamole

2 small avocados, peeled, sliced into pieces

1/2 lime, juiced

1/2 tsp cumin

1 tbs red onion, finely chopped

10 cherry tomatoes, cut in 1/2

1 tbs Cilantro, finely chopped

As soon as the avocados are cut and peeled squeeze the lime juice on them, to prevent them from oxidizing. Mash the avocados with a potato maser. Fold in the remaining ingredients. 

To assemble put tortilla on plate top with the lettuce. Then add the chicken top with guacamole and salsa. Sprinkle with the Queso Fresco.