- 4
- 35 mins
- 35 mins
Ingredients
- 1/3 cup olive oil
- 1/4 cup lime juice
- 1 tbsp ketchup
- 1 tsp soy sauce
- 1 tsp curry powder
- 1 clove garlic, minced
- 1/4 tsp each salt and pepper
- Pinch allspice
- 1 lb raw jumbo shrimp, peeled and deveined
- 1 each red pepper and yellow pepper, quartered
- 1 onion, cut in 1/2 inch thick rings
- 1 jalapeno pepper, seeded
- 1/4 cup chopped fresh cilantro
- 8 whole grain flour tortillas
Preparation
Step 1
In large bowl, whisk together 3 tbsp of olive oil, 2 tbsp of lime juice, ketchup, soy sauce, curry powder, garlic, half each of salt and pepper and allspice. Add shrimp and toss to coat; set aside.
Brush red and yellow peppers and onion with 1 tbsp of remaining olive oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until charred and tender, 10 to 12 minutes. Cut into chunks.
In food processor, coarsely chop grilled vegetables and jalapeno pepper, transfer to large bowl. Add cilantro and remaining olive oil, lime juice, salt and pepper, toss to combine. Set salsa aside.
Add shrimp to grill over medium-high heat; close lid and grill, turning once, until shrimp are pink, 4 to 5 minutes. Divide shrimp and salsa among tortillas.