Crispy Shrimp Tacos & Pineapple Sangria

I remember very well the first time I had shrimp tacos.  It was five years ago and it was at Rubio's.  Frankly I don't even know if I liked them as I had a near death experience while leaving the restaurant and it is all I recall about my first shrimp tacos.

My son Luke was a newborn and my sister had flown out to meet him and to spend some time with us.  We decided to go out to lunch one day and chose Rubio's because they had palapas which reminded me of vacation which moving with a newborn (literally moving from the delivery room to a new home 200 miles south) was anything but a vacation.  Anyway, as we walked out of the restaurant, I saw my first huge gauged ears.  I mean like silver dollar size hanging down to the shoulder gauged ears.  We had moved from a small town where this hadn't yet taken off.  Anyway, it completely freaked me out.  I mean I had to actually put down the baby carrier and catch my breath.  I may have laid on the sidewalk sweating and hyperventilating and trying not to faint.  So now when I think about shrimp tacos, this is what comes to mind. Not only is it amazing that I can even make these little beauties, it is at least equally amazing that after all these years, my sisters will both still go out publicly with me.

Crispy Shrimp Tacos with Corn & Black Bean Salsa
Recipe by Michelle's Dinner Bell


For the Corn & Black Bean Salsa:
14 oz can of black beans, rinsed and drained
10 oz frozen corn
1 red pepper, chopped
1/2 red onion, diced
1 tsp cumin
1 clove garlic, minced
1 tbs hot sauce (I like Tapatio brand)
2 tbs canola oil
Juice of 1 lime
Salt and pepper to taste

Combine the above ingredients.  That's it!  This stuff is so good, you'll want to remember this recipe - it's great in salads, quesadillas and with chips.

For the Tacos:

1 lb shrimp, cleaned and deveined
garlic salt, freshly ground pepper
3/4 cup cornmeal
canola oil
corn tortillas
lettuce, shredded
avocado
Monterey jack cheese, grated

In large nonstick skillet, heat 2 tbs of canola oil over medium high heat.  Season shrimp with garlic salt and pepper and then roll in corn meal.  Cook shrimp in hot oil, 2 minutes on each side.  Drain on paper towels.  Wipe out pan coat lightly with oil.  Heat tortillas with 3-4 shrimp in each.  Once the tortilla is hot enough, fold tortillas over and cook each side to desired crispness.

Top with corn & bean salsa, lettuce, avocado and cheese.  What?  You don't see avocados in my picture?  That's because mine wasn't ripe enough.  And guess what?  Delicious even without avocado!

Because woman cannot live on margaritas alone, I bring you this!

Image courtesy of Epicurious

Pineapple Sangria
Recipe by about.com


1 bottle white wine - Pinot Grigio or Chenin Blanc works beautifully!
1 orange, sliced
1 lemon, sliced
2 15 oz cans sliced pineapple
1/4 cup sugar
4 cups ginger ale
3 shots coconut rum
Mint springs for garnish

Combine wine, fruit and sugar and chill for at least 4 hours.  Just before serving, add ginger ale and rum.  Serve over ice with a sprig of mint to garnish.

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