Monday, June 18, 2012
Shrimp & Kale Tacos
tortillas - we used a mix of corn and flour so people could chose what they like
2 yellow bell peppers, cut into 2" slices so not to fall through the grill
1 bunch kale, washed and roughly chopped
2 dozen shrimp, uncooked with shells on to seal in moisture
4 garlic cloves, minced
big handful of cilantro, minced
your favorite hot sauce
Next, saute the kale. Heat a large skillet over medium/high, add enough olive oil to coat the bottom of the pan. Toss in kale, sprinkle with salt, and cook until the leaves are tender. Add a little water if you want. Set aside covered to stay warm.
Then, prepare the avocado. Scoop out the avocado flesh into a bowl. Add juice of 1 lime and salt. Smash up.
Get ready to grill. Toss sliced orange bell peppers with olive oil, salt, and pepper. Skewer shrimp onto wooden or metal rods. Unpack tortillas and pile them on the upper rack of the grill so they soften up but do not burn.
Lay peppers and shrimp skewers on the grill. The shrimp will cook fast, only a few minutes per side. The peppers are best tender and charred. When the peppers are done, slice into thin ribbons.