Shrimp Recipes: Grilled BBQ Shrimp On Flour Tortillas With Mango-Pickled Red Onion Salad

Grilled BBQ Shrimp On Flour Tortillas With Mango-Pickled Red Onion Salad

Ingredients:

• 1 pound shrimp (21 to 25 per pound size), peeled and deveined
• Kosher salt
• 1 tablespoon canola oil
• 1 cup yellow onions cut into 3/8-inch dice
• 1 cup barbecue sauce
• 1/3 cup grated Mexican cotija cheese plus more for finishing
• 3 cups julienne green cabbage
• Pickled red onion (recipe to follow)
• 2 ripe mangoes, peeled and cut into julienne
• 1/2 cup of toasted pecans
• 1 cup small diced jicama
• 1/2 cup Smokey Cumin-Lime Vinaigrette (recipe follows)
• 4 fajita-size flour tortillas, warm
• 1/3 cup toasted and coarsely ground green pumpkin seeds
• 4 sprigs fresh cilantro

Cooking Procedures:

• Heat a grill pan over medium heat.
• Season the shrimp with salt and place on the hot grill pan.
• Cook until opaque, about 5 to 6 minutes, turning once halfway during the cooking.
• Transfer the shrimp to a cutting board, let cool for a minute, then roughly chop. Set aside.
• Heat the oil in a large skillet over medium heat.
• Just before the oil starts to smoke, add the onions.
• Sauté until they are translucent, about 3 minutes.
• Stir in the barbeque sauce, and adjust the heat to keep at a steady simmer.
• Add the shrimp and stir in the sauce. Take off the heat, and add the cheese. Set aside.
• Layer the cabbage, red onion, mango, pecans, and jicama in a medium bowl. Toss with the vinaigrette. Season to taste with salt.
• On warmed tortillas, place a generous spoonful of the shrimp barbeque in the center, spread it out a touch, and then roll the tortilla. Transfer to serving plates.
• Place some of the salad on the center of each rolled tortilla.
• Spoon a little of the salsa on the salad.
• Sprinkle a little more cotija cheese on top, then some pumpkin seeds.
• Place a sprig of cilantro on top of each.
• Serve immediately.