- 1
Ingredients
- Makes 4-6 servings
- 1 1/2 lb (16/20 count) peeled medium-sized shrimp, deveined,
- 6 cloves garlic peeled
- 2 cups extra virgin olive oil
- 1/4 cup fresh oregano
- 1/4 cup fresh cilantro
- 2 whole jalapeños
- 1/2 tsp Kosher salt
- 1/4 tsp Freshly ground black pepper
- 1 cup pureed butternut squash
- ½ cup queso fresco,
- 6 Corn tortillas
- Chipotle Aioli
- Makes 1 cup
- 1 egg yolk
- 2 tsp fresh lemon juice
- 2 garlic cloves, pressed
- 1/2 tsp Kosher salt
- 2 minced canned chipotle peppers in adobo sauce
- 1/4 tsp fresh black pepper
- 2 tsp Adobo sauce from can
- 1 cup canola oil
Preparation
Step 1
To make chipotle aioli, whisk together first 7 ingredients in a medium bowl. Add oil in a slow, steady stream, whisking until blended and smooth.
To marinate shrimp, puree garlic, olive oil, oregano, cilantro and jalapeños to form a marinade. Pour over shrimp and refrigerate for 1-2 hours. Remove.
Place shrimp in sauté pan over medium high heat and grill about 3 minutes per side. Remove from pan and strain off excess oil.
Heat tortillas in a nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly toasted and thoroughly heated. Remove from heat.
Top butternut squash puree then grilled shrimp. Dollop with 1/2 cup chipotle aioli. Top with a bit of queso fresco. Serve immediately.
© Todd English 2012
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