Yield: 1 servings
|1 pounds||Shrimp; cleaned 500 g|
|1 tablespoon||Olive oil 15 mL|
|2 \N||Cloves garlic; minced 2|
|2 tablespoons||Chopped fresh rosemary 25 mL|
|½ teaspoon||Cumin 2 mL|
|1 teaspoon||Salt 5 mL|
|¼ teaspoon||Hot red pepper flakes 1 mL|
|1 \N||Clove garlic; minced 1|
|¼ cup||Lime juice 50 mL|
|1 \N||Jalapeno chile; finely chopped 1|
|1 teaspoon||Salt; or more to taste 5|
|\N \N||; mL|
|3 \N||Plum tomatoes; seeded and diced|
|\N \N||; (about 3/4|
|\N \N||; pound/375 g) 3|
|2 \N||Roasted red peppers; peeled, seeded and|
|\N \N||; diced 2|
|2 cups||Raw corn niblets 500 mL|
|½ cup||Chopped fresh cilantro 125 mL|
|¼ cup||Chopped fresh chives 50 mL|
|1 \N||Ripe avocado 1|
|6 \N||Flour tortillas 6|
Combine shrimp with olive oil, garlic, cumin, salt and hot red chile flakes. Marinate in the refrigerator up to two hours.
Grill shrimp until just cooked. Cut each shrimp into thirds.
Combine garlic, lime juice, jalapeno, chile and salt. Toss with diced tomatoes, pepper and corn. Add shrimp.
Mix in cilantro and chives. Taste and adjust seasoning if necessary. Just before serving, dice avocado and mix in.
Press a warm flour tortilla in a shrimp cocktail glass and spoon shrimp mixture into it.
NOTE: Another way to serve this is to leave shrimp whole and arrange over edge of glass like a traditional shrimp cocktail with the salsa in the bowl.
Converted by MC_Buster.
NOTES : Makes 8 servings
Converted by MM_Buster v2.0l.