twenty bigge asse shrimp
chile powder spice blend
sweet and hot peppers
splash of dry white wine
corn tortillas (we get ours from Nixtamal tortilleria)
ground black pepper
Mix the chile powder blend and salt into a couple tablespoons of olive oil and thoroughly coat the shrimp. I used a premade chile powder from The Spice Hunter, which contains chile pepper, onion, garlic, cocoa, oregano, red hot pepper, cumin, cinnamon, and cloves, or you can make up your own blend of spices. Put the shrimp in the fridge and allow to marinate for at least a few hours.
Sautee rough-chopped garlic in olive oil with oregano and black pepper until it is starting to soften.
Add chopped sweet and hot peppers, and continue to sautee until the peppers are really nice and soft.
Deglaze with a splash of white wine, turn up the heat, add salt, and reduce.
The wine is all reduced away and this shitte is done. Remove from the pan and reserve for later as a condiment for the tacos.
Throw the shrimps onto a hot grill pan (or use a real grill if you have one).
Turn them over once to grill both sides.
Look how motherfucken tasty those motherfuckers look!
Here’s all the stuff for the tacos: shrimp, pico di gallo, radicchio, limes, crumbled queso fresco, avocado, cilantro, and the satueed peppers. I made the pico di gallo with chopped tomatoes, chopped white onion, cilantro, salt, and pepper. Make it at least a few hours ahead of time so that the flavors can all meld together.
Warm the tortillas, put some radicchio on the bottom, and then two shrimp on each.
Then put all the other stuff on top.
Close-up view of the radical deliciousness!