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Time Management: If you are making all three items, I suggest that you start with the marinade.
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I then suggest that you make the tortilla dough, which takes approximately 5 minutes.
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While the dough is sitting, prep your toppings.
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Also prep items for salsa and roasted vegetables, which is approximately 10-15 minutes.
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While your vegetables are roasting, you can start rolling and cooking tortillas.
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This takes 10-15 minutes depending on how fast you roll, but will likely overlap with your roasting.
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When done with tortillas, process salsa and cook the shrimp, which is no more than 10 minutes.
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Salsa can also be made the night before.
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1.
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At least an hour before cooking, clean your shrimp.
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Mix juice of 4 limes, 1 clove minced garlic, 1/2 chopped onion, olive oil, sugar and chili powder into a bowl or ziplock bag along with the shrimp.
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Be sure shrimp are thoroughly covered.
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Place in fridge until ready to cook.
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2.
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Prepare your tortilla dough.
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Place flour in large bowl.
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Cut up shortening and mix into flour thoroughly with your hands until you get a sandy mixture.
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You could use a fork, but your hands are quicker and mix more thoroughly.
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3.
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Dissolve salt in warm water.
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Slowly add to flour, incorporating until a dough comes together.
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I used all of my water, some people wont.
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I also suggest mixing by hand until mostly combined.
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4.
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Turn dough out onto lightly floured surface and knead until it comes together.
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Cover and let sit for 30 minutes.
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5.
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Divide dough into 12 pieces and roll into balls.
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I divided in half, then divided in half, to get 4 pieces.
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I then cut those 4 pieces into 3 each.
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I also had the help of my kitchen scale, which gave me 12 balls of approximately 1.7 ounces each.
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6.
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Heat a dry skillet to medium-high heat on your stove.
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Two at a time, keeping the other balls covered, roll the balls out to about 7 in diameter.
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Dont let the two tortillas touch, or they will stick together.
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Cook approximately 45 seconds on each side until brown.
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Then roll two more, and repeat.
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If youd like to do this step while roasting tomatillos on the BBQ, youll need a cast iron skillet or any other skillet you feel safe using on the grill.
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Time will vary because it is harder to control the heat on the grill.
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I dont think placing the dough right on the grill will work because theyll burn easily.
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As each tortilla finishes cooking, remove from skillet and cover to keep warm.
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7.
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During dough down time, the night before, or just before you cook your shrimp, remove husks from tomatillos and wash thoroughly to remove sticky wax.
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8.
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On a grilling rack over the BBQ, or on a baking sheet under your ovens broiler, place whole tomatillos, jalapeno(s), and 5 unpeeled garlic cloves.
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Cook for 5 minutes on one side, and then flip, cooking 5 minutes on the other side.
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Charring is fine.
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9.
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Deseed and peel the skin off of the jalapeno(s).
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Peel garlic cloves.
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Along with tomatillos, onion, juice from 1/2 lime and vinegar, place in food processor and puree.
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Add salt to taste.
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10.
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Skewer shrimp and cook on grill for 2-3 minutes, flipping once one side is cooked.
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I also used my cast iron skillet, which was still on my grill, to cook up the onions that were left over from the shrimp marinade.
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11.
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Serve as a taco bar, or stack as thus: tortilla, shredded cabbage & radish, avocado slice, shrimp, salsa and cheese/cilantro.
