Two of my fantastic friends are about to move away. (Yes, this keeps happening – welcome to DC.)
Tracy and I became friends through work – we share an office (The Situation Room) with a Lumineers poster on the door, we regularly rock climb together, venture out on weekly cookie-runs, “global” dinners, coffee shop work-weekends, concerts, and of course go on the occasional camping trip and/or ski trip.
Anyone who has shared an office before knows that a good officemate is key and a bad one is literally the worst thing ever. Sooo basically I’ve been winning.
A while back Tracy and Mike hosted a “family dinner” at their apartment. They put me to work in the best way possible – sous-chef slicing and dicing all the Mango Salsa components. De-freaking-licious. And totally worth the little effort it required.
They made these AMAZING Shrimp Tacos, garnished with the salsa and some other things. I love when other people cook for me for many reasons, one of which is that it means that I eat something I wouldn’t think to cook for myself. Shrimp cooks very quickly, so this is a great weeknight I'm-hungry-now meal. (Though the shrimp should marinate for 30 minutes in advance of cooking.) And it's a bright and beach-y meal to transport you (mentally at least) to somewhere sunny and summery.
|With corn-cake on the side.|
Jamaican Shrimp Tacos with Mango Salsa
- 2 pound raw medium or large shrimp, peeled and deveined
- 2 tablespoons Jamaican curry powder (or yellow curry powder)
- 1 cup Jamaican Jerk Barbecue sauce
- 1-2 tablespoons olive oil
- 2 large mangos, finely diced
- 1 red onion, finely diced
- 1 8-oz can crushed pineapple
- 3-4 bell peppers (yellow, red, or orange), finely diced
- 1/2 cup chopped cilantro
- black pepper
- Small corn or flour tortillas (we used flour, they’re more durable)
- Shredded cheese
- Lettuce or spinach (we used spinach)
- Hot sauce
- Finely diced or thinly sliced radishes
- Lime juice
- Prepare the salsa: Slice, dice, and mix. Crush if you want. EASY! (This recipe makes a lot, so expect leftovers.)
- Prepare the shrimp: In a large bowl, toss the shrimp with the curry powder and barbecue sauce and let it marinate for about 30 minutes.
- Heat a large saute pan over medium temperature.
- Add the olive oil to the pan and heat for about 1 minute.
- Add in the shrimp, and cook, stirring occasionally, until shrimp are evenly cooked and not translucent at all (about 5 minutes).
- Serve immediately with garnishes!
And this is my parting GIF gift to Tracy and Mike: