Pineapple Shrimp Skewers.
https://www.youtube.com/watch?v=lW-9ZZLcSKU
Blackened Shrimp Tacos
Blackened Shrimp:
2 tablespoons paprika
2 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dry mustard
1-1/4 teaspoon Kosher salt
1/4 teaspoon olive oil
1 lb (Bowers All Natural Homegrown Shrimp 21/25)
Jalapeno Aioli:
1/2 cup mayo
1 jalapeno, seeded and membrane removed
2 cloves garlic
1 lime, zested and juiced
1/4 teaspoon kosher salt
fresh black pepper, a few cracks
Black Bean Mango Salsa:
1 can black beans, drained and rinsed
1 ripe mango, peeled and diced
1/2 small red onion, diced
1 lime juiced, about 2 tablespoons
1 orange juiced, about 1/4 cup
2 tablespoons cilantro, chopped
1 jalapeno, diced
1/2 teaspoon kosher salt
fresh black pepper, a few cracks
Other Ingredients:
12 tortillas
1/2 cup fresh cilantro
Preparation
1. In the bowl of a food processor, add the ingredients for the Jalapeno Aioli and puree. Add to a squeeze bottle or cover and refrigerate until ready to use.
2. To make the Black Bean Salsa, add the ingredient to a bowl, stir very well to combine, and adjust season if needed.
3. Warm the tortillas in a heavy-bottomed skillet. Heat the pan to medium-high heat and warm each tortilla 1-2 minutes per side (you want to heat the tortillas just enough to slightly char and add a bit of crispness, but not so much that when you fold it, it cracks. Wrap the tortilla in a clean towel to keep warm and set aside)
4. Combine the ingredients for the blackening shrimp seasoning in a large zip-top bag. Add the shrimp, seal, and shake well to coat. Heat a large pan over medium-high heat and add the olive oil. Once the oil is hot, add the shrimp (shaking off any excess rub) and sear- 2 minutes per side.
5. To assemble- in the center of the tortilla, place a few heaps of the black bean mango salsa, top with shrimp, drizzle with jalapeno aioli. Top with cilantro. Serve!