Shrimp and Mango Salsa Taco

When the temperature starts to rise this is one of the dishes I enjoy making whether it's for lunch on a Saturday afternoon or for dinner on a Wednesday night. A few years ago my husband and I had the pleasure of vacationing in Riviera Maya in Mexico. We stayed at an all inclusive resort, the food was good but we knew that we could find great food outside of the resort. We rented a car and drove towards Playa del Carmen, there we found a small family owned restaurant. The day was so hot and I wanted something refreshing to eat for lunch. I ordered the shrimp taco with mango salsa and I have loved this dish ever since. The sweetness of the mango with cilantro and red onion makes a delightful salsa. Incorporate grilled shrimp and a chipotle sauce and it becomes over the top sensational. The shrimp and salsa were served inside a soft tortilla. Now don’t get me wrong I enjoy a good tortella as much as the next person, but in the spirit of a la Claudia I decided to combine Mexico and India into one dish. I substituted the tortella with paratha. A paratha is a flatbread that originated in the Indian subcontinent. If you have never had paratha please try it. You can find paratha in the freezer section of any Indian grocery store. The paratha soaks in the juices from the salsa and sauce but yet it holds up well and won't fall apart. The paratha adds a next level of yumminess to the dish. This summer shrimp taco will have several repeat performances. Now start cooking.

Mango Salsa Ingredients:

2 ripe mangoes diced

½ of a red onion diced

¼ cup cilantro

1 lime juice

1 jalapeno diced

1/2 tsp of kosher salt

1. Dice the mango into small pieces.

2. To the mango add the ¼ cup of cilantro, ½ red onions, juice of one lime, 1 jalapeno and ½ tsp of salt. Mix all the ingredients and let it stand in room temperature while you grill the shrimp.

Shrimp Marinade:

• Skewers (If using bamboo skewers make sure you soak them before using it).

• 1lb large shrimp peeled and deveined

• 1/4 cup olive oil

• 1 tablespoon chopped fresh cilantro

• ½ of a lime fresh juice

• 2 cloves of garlic minced

• 1 teaspoon coarse-cracked black pepper

• 1 teaspoon kosher salt

• 1/2 teaspoon crushed red chili pepper

1. In small bowl, whisk ¼ cup oil, 1 tbs. cilantro, ½ lime juice, 2 cloves garlic minced, 1 tsp. black pepper, 1 tsp. salt, and ½ tsp red pepper flakes. Combine all the ingredients in a non-reactive bowl. Add the shrimp and marinate for 30 minutes, in the refrigerator.

2. Thread 5 shrimp onto each skewer. If using bamboo skewers make sure you soak them before using it.

3. Place them on a medium high grill and cook until the shrimp is pink. Rotating the skewers a few times.

Chipotle Sauce:

¼ cup of mayo

¼ cup of plain yogurt

¼ cup cilantro

1 clove garlic

1 tsp lime juice

2 adobe chilies (less if you don’t want it too spicy)

Salt to taste

Sauce:

Place all the ingredients for the sauce in a food processor. Pulse 3 times until all ingredients are combined.

Assemble tacos:

Scoop up two spoonful of the shrimp mixture and place it in the middle of the paratha. Place the salsa on top of the shrimp. Drizzle the chipotle sauce over the salsa. Fold the paratha over.