Nước Màu {Vietnamese Caramel Sauce}

March 30, 2014March 30, 2014 The Culinary Chronicles5 Comments

Nước Màu is a “caramel sauce” commonly used in Vietnamese dishes. It offers a sweet, bitter balance to salty, savory ingredients and is often used in braised dishes with pork, shrimp and fish.

You can find a prepackaged version of nước màu dừa in the condiment/sauces section of your local Asian grocery store but why buy it when it’s so easy to whip up at home? Plus, it’s cheaper to make and you know exactly what’s in it. No funky mystery items that can often pop up in pre-bottled stuff.

Nước Màu is typically quite dark in color but I prefer to make my version a bit lighter than others as I find it can be a bit too bitter for my taste. But you can cook down the sugar to whichever consistency you prefer.

Once made, you can jar up the nước màu and store until you get a hankering for some down home Vietnamese dishes.

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Nước Màu

Ingredients:

1 cup sugar
3/4 cup boil water

Place the sugar in a heavy bottom sauce pan and cook over medium heat. Once the sugar begins to melt, swirl the pan around as it begins to bubble. Continue cooking the sugar until it reaches a dark brown hue.

Carefully pour in the boiling water. The melted sugar will violently bubble and hiss at this point so take caution. Stir the liquids and cook for an additional 4-5 minutes as it continues to thicken. Pour the nước màu into a jar and allow to cool to room temperature. The nước màu can be kept for several months, unrefrigerated.

Condiments/Sauces

Homemade Marinara Sauce

January 6, 2014January 6, 2016 The Culinary Chronicles11 Comments

I make a lot of pastas and pizzas…. A LOT.

But I can’t help it – I’m Italian! Well, pretty sure I was in a past life at least.

So when a gal cooks a ton of pastas and pizzas, a gal has got to have a trusty marinara sauce that she can rely on. And I just so happen to have a great one that’s quite easy to make, especially in large batches.

Here’s how….

First, wrangle up some basic ingredients. A few aromatics, a couple of herbs & spices and of course, tomatoes. I prefer San Marzano tomatoes but any canned plum tomato will be fine.

Heat a few tablespoons of olive oil in a large pot and cook down some onions and garlic. Throw in some red chili flakes, oregano, fennel seeds and cook for an additional minute or two.

While the aromatics are doing their magic, crush up a few cans of tomatoes. And because it’s fun to play with your food, I use my hands to do this.

Add the crushed tomatoes and the juices to the pot and stir in some chopped Italian parsley and bay leaves.

Simmer the ingredients, partially covered until it has reduced and thickened.

Add the basil and puree the ingredients until smooth. Season with additional salt, pepper and that’s it!

Simple to make and a delicious addition to any recipe that calls for a marinara. The sauce also freezes beautifully so you can always have it on hand.

Told ya it was easy.

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Marinara Sauce
Makes about 6 cups

Ingredients:

3 tablespoons olive oil
1 cup diced onion
4 garlic cloves, minced
1/2 teaspoon red chili flakes
1/2 teaspoon dried oregano
1/4 teaspoon fennel seeds
2 28-ounce cans whole, peeled San Marzano tomatoes (or standard plum tomatoes)
2 tablespoons chopped Italian parsley
2 dried bay leaves
1/4 cup chopped basil leaves
kosher salt and pepper
1 tablespoon sugar, as needed

In a large pot, heat the olive oil over medium heat. Add the onions, garlic and cook for 3-4 minutes until they have become soft and translucent. Stir in the red chili flakes, oregano, fennel seeds and cook for an additional 1-2 minutes.

While the aromatics cook, pour the tomatoes into a large bowl with its juices. Using your hands, crush the tomatoes and discard any tough core pieces that may remain. Pour the crushed tomatoes and juices into the pot. Stir in the parsley and bay leaves. Allow the contents to come to a soft boil. Lower the heat to medium low and simmer, partially covered.

Allow the sauce to simmer for 30-40 minutes, occasionally stirring. Once the sauce has thickened and reduced, remove the pot from the heat and stir in the basil leaves. Remove and discard the bay leaves. Using an immersion blender (or standard blender), puree the sauce until smooth. Season with salt and pepper as needed. Depending on the tomatoes, you may need to add a bit of sugar to cut down some of the acidity.

The sauce can be used immediately or can be refrigerated in airtight containers for up to 3 days. You may also freeze the sauce for up to a few months, however, this recipe is not intended for pressure canning/jarring. Pressure canning/jarring recipes require a high amount of acidity to avoid harmful bacteria.

Condiments/Sauces · Vegetables/Vegetarian

Caprese Sandwiches with Balsamic Vinegar Reduction

August 21, 2013 The Culinary Chronicles2 Comments

I recently had a two week stint gorging myself on fresh, sweet, summer heirloom tomatoes. I just couldn’t help it–DELICIOUS and so colorful!

I had to take advantage of the few short weeks left of summer when these beauties are best here in San Diego and enjoyed them in salads, over pizzas, as a condiment (pico de gallo), as a light side dish and of course– in sandwiches.

One of my fav go-to “salads” is Insalata Caprese which usually consists of tomato slices, fresh mozzarella, basil leaves and olive oil. I also like to serve them as appetizers by making little caprese skewers and use sweet grape tomatoes instead of tomato slices.

For a light lunch, I grabbed a few heirlooms I had picked up earlier that morning to make Caprese Sandwiches. These sammies have all of the traditional fixins’ of Insalata Caprese with the addition of a rich and thick reduction of balsamic vinegar. The reduction adds a light sweetness and acidity to the sandwich which pairs so well with the cool tomatoes, velvety mozzarella and floral basil.

Total winner and can be whipped up Lickety- Split…..

In a jiffy……

In a blink of the eye……

In the speed of light…..

In no time flat……

……… Really fast. You get the point.

Did I mention these would be FAB for picnics?

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Caprese Sandwiches with Balsamic Vinegar Reduction
Serves 2

Ingredients:

1 cup balsamic vinegar
2-3 pinches sugar
1/2 teaspoon red chili flakes
2 ciabatta rolls, toasted (or bread of your choice)
8-10 fresh whole basil leaves, washed and dried
4 ounces fresh mozzarella cheese, sliced
2-3 heirloom tomatoes, sliced
sea salt or kosher salt

In a small sauce pan, add the vinegar, sugar and chili flakes. On medium-high heat, bring to a boil, stirring often. Reduce the heat to a low simmer. Continue stirring and cooking until the liquids have reduced by half and take on the a thick, syrup consistency. Be sure to watch the reduction closely as it can burn quickly. Transfer to a bowl and allow to cool.

Slice each of the toasted rolls in half. Place half of the basil leaves on the bottom piece of bread and top with a few slices of cheese. Drizzle some of the balsamic vinegar reduction over the mozzarella and top with slices of tomato. Lightly sprinkle sea salt over the tomatoes and place the other 1/2 of the roll on top. Enjoy!

Beef · Condiments/Sauces · Pork · Sponsored

Double Jalapeno-Bacon Cheeseburgers with Roasted Poblano Aioli

July 5, 2013June 21, 2016 The Culinary Chronicles6 Comments

Summer has been beating down my door lately with gorgeous sunny days and warm weather. And of course, what’s better to do in the summer than grilling up some delicious eats?

So when this glorious box of Farmer John Jalapeno Bacon showed up at the doorstep, it was a no brainer what had to be done.

Burgers.

Ultimate, jalapeno bacon loaded burgers.

With a bit of heat.

Awwww yea….

These decadent burgers are not only topped with a pile of crispy jalapeno bacon but there’s also chopped up bacon INSIDE the patty!!

Yea, I totally went there.

And because burgers are the perfect canvas to go BIG, I dressed these bad boys up with spicy pepper cheese, crispy cornmeal onion strings, peppery arugula and a creamy roasted poblano aioli.

These burgers not only have a ton of great textures, a balanced level of heat, but were ultimately bacon-licious! The jalapeno component to the bacon was not at all overpowering but rather mild. Perfect for folks who just want a tad of heat.

And if you think these burgers are bacon-riffic, just wait for my upcoming post on Jalapeño-Bacon wrapped Avocado Fries!

Have a fantastic weekend folks!!
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Double Jalapeño-Bacon Cheeseburgers with Roasted Poblano Aioli
Serves 4

Ingredients:

1 large poblano pepper
½ tablespoon minced garlic
1 cup mayonnaise
½ tablespoon Dijon mustard
½ tablespoon fresh lemon juice
1 tablespoon finely chopped fresh cilantro
kosher salt
black pepper
1 pound ground beef (80/20 blend)
½ tablespoon garlic salt
½ tablespoon garlic powder
½ tablespoon onion powder
¼ teaspoon cayenne powder
1 tablespoon worcestershire sauce
1 pound cooked jalapeno bacon
vegetable oil
1 small yellow onion, thinly sliced into rings
½ cup flour
½ cup yellow corn meal
4 slices pepper jack cheese
1½ cups fresh arugula
4 burger buns, split and toasted

Prepare the aioli. On your stovetop range, char the poblano pepper on all sides. This can also be done under your oven broiler. Once charred, place in a bowl and cover with plastic wrap for 10 minutes. This will help the skin loosen from the pepper. Once cooled, peel the skin from the pepper and discard along with the stem and seeds. Finely chop up the pepper and transfer to a clean bowl. Whisk in the garlic, mayonnaise, mustard, lemon juice and cilantro. Season with kosher salt and pepper. Cover with plastic wrap and refrigerate for at least one hour.

In a large bowl, mix the ground beef, garlic salt, garlic powder, onion powder, cayenne and Worcestershire. Season generously with kosher salt and pepper. Take ½ of the bacon and roughly chop into small pieces. Add the bacon to the beef and mix until just combined. Form the meat into 4 patties and create a small indentation in the center of each patty. This is to help the patties from puffing up. Transfer them to a plate and refrigerate for about 30 minutes.

Prepare the onion strings. Fill a heavy bottomed pot with 2 inches of oil. Heat to 375 degrees F. In a bowl, whisk together the flour, cornmeal, ¼ teaspoon black pepper, and ½ teaspoon kosher salt. In batches, place the onions into the dry ingredients, tossing well to coat. Gently shake out the excess and carefully lower into the oil. Fry the onions for about 5-6 minutes, stirring every so often until golden brown. Drain the onions on a plate lined with paper towels and season immediately with additional salt. Repeat until all the onions have been fried. Transfer the onion strings to a large baking sheet. Keep warm in a 200 degree F oven while you grill the patties.

Remove the patties from the refrigerator and lightly brush them with vegetable oil. Light your grill (or preheat grill pan). Place the patties over medium heat and grill on each side for about 4-5 minutes. About 1-2 minutes before the second side is done, lay one slice of cheese over each patty. Cover the grill and cook until the cheese has melted. Remove the patties and tent with aluminum foil while you’re assembling the burgers.

On a toasted bun, place a small mound of the arugula and then lay a patty on top. Spread a few spoonfuls of the aioli on top of the patty before adding a few strips of the remaining bacon. Next, add a small pile of the crispy onion strings and then top off with the other side of the bun. Serve immediately.

**Disclosure: I did receive products from Farmer John, but as always, my opinions are my own.**

Condiments/Sauces · Sunday Family Dinner

Saffron Aioli

June 10, 2013 The Culinary Chronicles1 Comment

I kind of blew it.

When I posted the recipe for my Croquetas de Chorizo with Saffron Aioli dipping sauce—I seemed to have left out the recipe for the aioli. DOH!

So here it is….

Ta-dah!

Quick, easy, deeply floral from the saffron and wonderfully creamy to dunk the croquetas in. And if you should find yourself with a bit leftover, it’s absolutely delicious in lieu of mayo in potato salads, deviled eggs, or even in sammies.

Just keep in mind that if you’re wary of eating raw yolks, you’ll want to use pasteurized eggs.

And with that–Happy Monday!

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Saffron Aioli
Makes approximately 1½ cups

Ingredients:

1 cup extra virgin olive oil, divided
2 pinches saffron threads
½ tablespoon minced garlic
2 large egg yolks
½ tablespoon Dijon mustard
½ tablespoon lemon juice
1 tablespoon minced parsley
2 pinches Spanish smoked paprika
kosher salt and black pepper

In a small bowl, place 1/2 cup olive oil and saffron threads. Stir and allow the saffron to steep for 15 minutes.

Add garlic, egg yolks, mustard and lemon juice into a blender. Pulse several times until the items have mixed together. Turn the blender on low and slowly stream in the saffron steeped olive oil. Stop to scrape down the sides and continue to blend on low to stream in the remaining olive oil Add the parsley, paprika and season with kosher salt and pepper as needed. Pulse to combine. Refrigerate, covered for at least 30 minutes before serving. Optional: Before service, sprinkle with additional parsley and a saffron threads.

Appetizers/Small Plates · Condiments/Sauces · Seafood

Decadent Oysters with Asian inspired Mignonette

April 19, 2013 The Culinary Chronicles3 Comments

I live for oysters.

So when I saw an instagram post by a friend who snapped pics of them topped with uni– I gasped! It was brilliant and I just had to make them for our Japanese themed Fam Din.

Using the gorgeous oysters we nabbed from Dry Dock Fish Co., I put together a simple mignonette with Asian flavors that provided the right amount of acidity and heat to the briny shellfish. Topped with an unctuous piece of uni and dollop of tobiko, these oysters brought decadence and indulgence to a whole new level!

A bit over the top?

Maybe.

Deliciously gluttonous?

Absolutely!

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Decadent Oysters with Asian inspired Mignonette

Ingredients:

Mignonette:
¼ cup ponzu sauce
1 tablespoon minced shallots
½ teaspoon freshly cracked coriander
¼ teaspoon finely minced Thai chili pepper
½ teaspoon finely chopped chives

2 dozen oysters (cleaned, shucked, on ½ shell)
5 ounces fresh uni (sea urchin roe)
tobiko
chives, cut into 1 inch pieces

Prepare the mignonette by whisking together all the ingredients until combined. Chill until ready for use.

Fill a large platter with ice. Lay the oysters on top of the ice and drizzle each with some of the mignonette. Lay pieces of uni on top of each oyster and top with a small dollop of tobiko. Garnish with the chives and serve immediately.

Appetizers/Small Plates · Condiments/Sauces

Roasted Poblano Guacamole

November 6, 2012April 27, 2014 The Culinary Chronicles12 Comments

I’m rather, shall we say– “passionate” about my sports teams. When we win, I’m ecstatic and when we lose, I scream like a banshee. And if it’s the latter, it’s best to leave me alone for awhile.

You’ve been warned.

But at least this sore loser can make a helluva dish of Guacamole. And not just any Guacamole but one filled with smoky, roasted poblano peppers.

I’m not guaranteeing that I still won’t sulk and be fussy if my team doesn’t bring home the “W” but this Roasted Poblano Guacamole sure does make me feel better….and of course, the margaritas help too.

ps. And for all my peeps in the States–please Vote today!!
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Roasted Poblano Guacamole

Ingredients:

1 Large Poblano Pepper
1 Tablespoon Vegetable Oil
3 Large Ripe Avocados, seeded and peeled
1 Tablespoon Fresh Lime Juice
1 Garlic Clove, minced
1 Shallot, finely diced
1 Serrano Pepper, seeded and diced
¼ Teaspoon Cumin Powder
3-4 Pinches Cayenne Pepper, optional
¼ Teaspoon Garlic Salt
2 Ripe Roma Tomatoes, seeded and diced
1 Tablespoon Cilantro, chopped
Kosher Salt and Pepper

Rub the outside of the poblano pepper with oil and place on a baking sheet. Place the sheet underneath the broiler and roast for 8-10 minutes, rotating the poblano every few minutes until all sides have been charred. This can also be done over a gas burner while holding the poblano with tongs directly over the flame. Once roasted, immediately place the poblano into a bowl and cover with plastic wrap. After the poblano has cooled, about 10-15 minutes, remove from the bowl and gently peel off the skin. Remove and discard the stem and seeds. Chop the poblano and set aside.

In a large bowl, mash the avocado flesh with a large fork or potato masher. Add the lime juice, garlic, shallot, serrano pepper, and chopped poblano. Mix in cumin, cayenne, garlic salt, tomatoes, and cilantro –being careful not to overly crush the tomatoes. Adjust seasonings with kosher salt and pepper as needed.

Garnish with additional cilantro and serve with tortilla chips. Enjoy!

Appetizers/Small Plates · Condiments/Sauces · Pork · Seafood · Sunday Family Dinner

Bacon wrapped Shrimp with Pesto…..and our new Family tradition.

June 15, 2012November 20, 2015 The Culinary Chronicles6 Comments

I love the movie Soul Food and have watched it at least a cajillion times. Sure, it had some predictable spin of dramas but I always envied the Sunday family dinner at Big Mama’s house with all the delish soul food and of course–the family time.

Since moving back down to Southern California, I have really appreciated the frequency and quality time I get to spend with my family—and in particular, my nieces and nephew. Because of the distance, I only used to see them on sporadic weekend trips for holidays or special occasions. And it was because of this that I was always worried that I was missing out on seeing them grow up.

Now that I’m only about an hour’s drive away, I try to see them as often as possible—for “non-holiday” visits. And truth be told, I’m trying to squeeze in as much time as possible since my older nieces (now 13 and 11) will soon get to the age where it won’t be cool for them to hang out with their auntie. Eeek! Add that with the fact that we’re all busier than ever, it is so important that we establish some type of traditions to keep our family ties strong.

So, with a little inspiration from Soul Food, I cajoled my siblings into agreeing on having a monthly Sunday dinner—something that is established and routine so that no matter what invitations roll in or events arise, we would say– “Sorry, I’ve got to pass—it’s my family dinner.”

Several weeks ago we kicked off our first family dinner and it was a great start to a new tradition. We cooked together (getting the kids involved, too), lounged about, sped “plasma cars” up and down the street, searched frantically for the eclipse, and of course–delved into some delish eats. Grilled steaks topped with blue cheese & fried onions, “dirty rice”, corn, bacon wrapped shrimp and strawberry pastries. YUM! Unfortunately our sister P (who lives in SF) and our brother V and his family (who live in NYC) weren’t physically at dinner—they were sure there in spirit. Plus, I’m hoping they’ll plan their future visits so that it’ll land on a Sunday Family Dinner.

I’m pretty sure Mom would have loved the idea of us coming together to keep the family close—-and of course, that it’s an event that revolves around food. After all, we are her kids and the apple doesn’t fall far from the tree 🙂

This Month’s Family Dinner Menu

Cocktails: Vino
Appetizers: Bacon wrapped Shrimp with Pesto
Entrees: Grilled Steaks topped with Bleu Cheese & Fried Onions, Dirty Rice, Corn
Dessert: Strawberry Pastries

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Bacon wrapped Shrimp with Pesto

Ingredients:

1 Pound Shrimp, cleaned with tails left on (about 24-30)
12 Slices Bacon
Black Pepper
Cooking Spray

Pesto:
2½ Packed Cups Sweet Basil
½ Cup Roasted Pine Nuts, unsalted
2-3 Garlic Cloves, finely diced
½ Cup Grated Parmesan Cheese
Juice from 1/2 Lemon
Approximately ½ – ¾ Cup Extra Virgin Olive Oil
Kosher Salt and Pepper to taste

Soak wooden skewers in water for 10-15 minutes.

Prepare the Pesto. In a food processor, pulse garlic and nuts. Add basil, cheese, lemon juice, and salt/pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate until ready to be used.

Preheat your oven broiler.

Season the shrimp with black pepper. In batches, line a plate with paper towels and lay slices of bacon on top. Cover with additional paper towels and microwave for about 2 minutes so that the bacon is slightly cooked but still pliable. Cut each slice of bacon into half and wrap the half around each shrimp. Skewer the shrimp in a fashion so that the bacon stays secure. Approximately 3 bacon wrapped shrimp should fit on a skewer. *Alternatively, you can use soaked toothpicks and secure each shrimp individually.

Place the skewers on a aluminum foil-lined baking sheet that has been lightly covered with cooking spray. Place the sheet directly under the broiler and cook the shrimp for 8-10 minutes (flipping halfway through) until the bacon has crisped and the shrimp have turned pink.

Slide the shrimp off the skewers and serve immediately with the Pesto.

Condiments/Sauces · Pizzas · Poultry

Macadamia Nut Pesto Pizza

August 31, 2011November 5, 2015 The Culinary Chronicles8 Comments

I could eat pizza all of the time.

Which, lucky for me, is brilliant since I’ve worked for universities for the past 10+ years. And if you didn’t know it before, the most popular equation on college campuses is Pizza = College Students.

True story.

In an effort to further explore the versatility of pesto, I turned to slathering pizza with this herbaceous mixture. And not just any pesto—-but Macadamia Nut Pesto! Thanks to an excess of macadamia nuts I had in my pantry (I was on a mac nut baking binge) I was able to create another version of pesto by substituting pine nuts with them.

The natural creamy rich taste of macadamia nuts was a perfect marriage to pesto and offers some solid health benefits, too.

I made my Macadamia Nut Pesto a tad on the thicker side since I knew I wanted to use it as a “sauce” for my pizza. But if you prefer a looser consistency, just stream in a tad more olive oil when processing it. I also was pretty heavy handed with the amount used for the pizza so adjust according to your preference.

And with college football gearing up this weekend, this unique spin on a pizza pie will be a sure fire win for any game day celebration!

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Macadamia Nut Pesto Pizza

Ingredients:

16 Ounces Fresh Pizza Dough
8 Ounces Grilled Chicken Breast, sliced
1 Cup Crimini Mushrooms, sliced
1½ Cups Macadamia Nut Pesto*
8 Ounces Fresh Mozzarella Cheese, sliced
¼ Cup Yellow Cornmeal
2 Tablespoons Olive Oil

Macadamia Nut Pesto:
2½ Packed Cups Sweet Basil
½ Cup Roasted Macadamia Nuts, unsalted
2-3 Garlic Cloves, finely diced
½ Cup Grated Parmesan Cheese
Juice from 1/2 Lemon
Approximately ½ – ¾ Cup Extra Virgin Olive Oil
Kosher Salt and Pepper to taste

Prepare Pesto. In a food processor, pulse garlic and nuts. Add basil, cheese, lemon juice, and salt/pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate until ready to be used.

Place pizza stone or large baking sheet in the middle rack and preheat oven to 400 degrees.

Lightly dust your surface area with flour. Take dough and stretch into your desired shape. Once the oven reaches its temperature, pull the baking stone/baking sheet out of the oven, and sprinkle cornmeal on the surface. Carefully slide the dough on top and bake for 5 to 10 minutes until the dough is lightly golden. Remove the crust from the oven and brush with olive oil over top. Spread an even layer of pesto over the crust. Top with the chicken, mushrooms, and cheese. Return the pizza back to the oven and bake for an additional 10-15 minutes until all the cheese has melted and pizza is golden brown. Serve with additional parmesan cheese and red chili flakes.

Condiments/Sauces · Seafood

Grilled Shrimp Tacos with Spicy Avocado Crema

July 25, 2011March 21, 2013 The Culinary Chronicles11 Comments

San Diego is the land of fish and seafood tacos.

And since moving here, I’ve had my fair share of them. Deliciously fresh seafood combined with bright salsas and spice—- all wrapped up in flour or corn tortillas.

Perfection.

So it was high time that I share with you one my favorite (and easy) seafood tacos that I love to make—Grilled Shrimp Tacos.

To add even more oompf to these tacos, I made a Spicy Avocado Crema using Mexican Crema. Mexican Crema–or Crema Espesa is similar in flavor and consistency to Crème fraîche. Its natural cooling effect works wonders to balance spicy tones and is even more fantastic with the addition of the creamy avocados, cilantro, and jalapeno.

Fish would be just as fantastic in these tacos using the same marinade and method—however, if you do go this route, be sure to use a firmer fish that would hold up in the taco. I personally like the “bite” of texture that the shrimp give in these tacos but to each their own!

And in case you’re wondering, my suggested cocktail pairing for these killer tacos would be a Cadillac Margarita or an icy cold Mexican Beer with Lime & Salt. 🙂

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Grilled Shrimp Tacos with Spicy Avocado Crema

Ingredients:

Spicy Avocado Crema:
1½ Cups Ripe Avocado, diced
½ Cup Mexican Crema (or Crème fraîche )
¼ Cup Fresh Cilantro, chopped
1 Teaspoon Jalapeno Pepper, finely diced and seeded
1 Tablespoon Fresh Lime Juice
Kosher Salt and Ground Pepper to taste

Shrimp:
1 Pound Large Shrimp, peeled and deveined
1 Teaspoon Fresh Garlic, finely minced
1 Teaspoon Fresh Lime Zest
¼ Teaspoon Red Chili Flake
2 Pinches Cayenne Pepper
2 Pinches Ground Cumin
2 Tablespoons Vegetable Oil
Kosher Salt

Serve with:
Tortillas
Fresh Corn Pico de Gallo
Fresh Cilantro Leaves
Lime Wedges

Prepare the Spicy Avocado Crema by combining all the ingredients in a food processor. Puree until thoroughly combined. Place in a bowl, cover with plastic wrap and refrigerate for at least 1 hour.

Prepare shrimp by combining all the ingredients in a large bowl and marinate for 10 minutes. If using an outdoor grill, skewer the shrimp on soaked bamboo sticks. If using an indoor grill pan, heat over a medium-high flame. Grill shrimp for 1-2 minutes on each side until opaque. Remove from grill and place on a large platter.

Warm tortillas in a skillet. Assemble tacos by placing a layer of the Corn Pico de Gallo in a tortilla and top with the grilled shrimp. Drizzle the Spicy Avocado Crema over the top and sprinkle with cilantro. Enjoy!