baja style shrimp tacos with pico de gallo

prep time:  tbd
cook time:  10 minutes
servings:  4

pico de gallo recipe:
1 pint grape tomatoes - quartered

2 tablespoons cilantro leaves - roughly chopped
3 tablespoons white onion - finely chopped
coarse salt
squeeze of lime
as many finely chopped red jalapeños as you’d like (optional)

taco ingredients:
2 pounds medium shrimp - peeled and deveined
2 tablespoons extra virgin olive oil
the juice of one lime
1 teaspoon coarse salt
1 dozen corn tortillas
pico de gallo
lime wedges for serving
cholula hot sauce (or your favorite hot sauce)
crumbled cotija or feta cheese (optional)

pico de gallo steps:
1.   combine the tomatoes, cilantro and onion together in a bowl. season to taste with salt and lime. add as much jalapeño as you like.

taco steps:
1.  preheat your grill over high heat. toss the shrimp together with the olive oil, lime juice and salt. grill until cooked through, about 2 minutes a side.

2.  to serve, heat the tortillas in a dry frying pan and wrap them in a tea towel to keep warm. pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, fresh lime juice, a few dashes of hot sauce and a little of the crumbled cheese if you’d like.
 
- goop, june 2010