Magic has happened and it's *finally* warm weather in New York!! And I mean warm weather in that a jacket is no longer necessary. Dreams have come true and the angels are singing down on us all. This is one of my favorite times in the city - it feels like everything has come to life and I've been making a concerted effort this week to spend as much time as possible outdoors after work (you know, in case next week it's 30 degrees and snowing).
This weekend I'm planning on making a trip to the Brooklyn Botanic Gardens (as I mentioned in my last post), going to a concert with some friends, and maybe making some homemade palomas - because it is Cinco de Mayo after all! I'm not a big tequila drinker, even though I enjoy a margarita from time to time. My big go-to tequila drink though, is a paloma because I love grapefruit juice. When we were in Mexico the mezcal and tequila there was so delicious and I was trying to take advantage of being there by sampling as much as possible. A paloma I had one night was out of this world! I'm hoping I can recreate it this weekend. Until that happens, celebrate this weekend with these super easy jerk shrimp tacos! Goodnight.
In a bowl, mix together shrimp and spices and let set. Put a medium saute pan over medium heat and cook the shrimp with oil and additional seasonings until pink and cooked through (about five minutes). Finish with a squeeze of lime.
Spread a thin layer of Greek yogurt on each taco shell and top with hot shrimp, radish slices, pickled cucumbers, and micro-greens. Squeeze more lime juice over each and enjoy!
Jerk Shrimp Tacos
- 12 jumbo shrimp, de-veined and peeled
- 4 soft tacos (corn or flour)
- jerk seasoning (I use Greenpoint Trading Company)
- salt and pepper
- Assorted radish
- Pickled cucumber slices
- Greek yogurt
- squeeze of lemon