We have grilled shrimp at least once a week at our house. It’s quick, it’s easy and it’s everyone’s favorite. On this particular evening, we grilled up shrimp and then made tacos with arugula, goat cheese and a homemade peach salsa. Easy as that!
This recipe serves four.
2 pounds of cooked and deveined shrimp (fresh or frozen that has been thawed out)
the zest and juice of two limes
about a 1/4 cup of Extra Virgin Olive Oil (EVOO)
a pinch of red pepper flake
a big pinch of both salt and pepper
1 red onion, chopped
2 peaches, chopped
1 tomato, chopped
1 jalapeno, chopped (remove ribs and seeds for less heat)
a handful of cilantro, chopped
arugula (about 3 cups or so)
crumbled goat cheese, to garnish
8 crunchy taco shells, toasted in the oven
I like to let my shrimp marinate about 20 minutes beforehand. To make your marinade, add all of these ingredients to a gallon-sized baggie and then refrigerate: shrimp, the zest and juice of your two limes, EVOO, red pepper flakes and a pinch of both salt and pepper. Seal up baggie and pop in the fridge to marinate.
Next, preheat your indoor grill pan or outdoor grill to medium-high. If your grates are too large for shrimp (they’ll fall through), then use a grilling basket. Spray your grate or your grilling basket quite liberally with cooking spray so the shrimp won’t stick.
While the shrimp is marinading and the grill is heating up, make your salsa. In a bowl, combine the onion, peaches, tomato, jalapeno and cilantro. Stir everything together and cover and chill in the fridge until you’re ready to eat. (This mixture makes a great salsa with chips too!)
When your shrimp is ready, it’s time to assemble your tacos. Stuff your shells with arugula, then add your shrimp, next, sprinkle down your peach salsa followed by crumbled goat cheese.
Serve and enjoy!!
The peaches, the creamy goat cheese, the shrimp…it’s all so good and so quick to whip up!