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I bought a pound of 21-25 count fresh shrimp; 21-25 count means that is how many you will get in a pound.
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Peel the shrimp, then wash and devein them.
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Put them in a medium bowl.
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Cut one lime in half and poke with a fork.
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Squeeze the juice into the bowl.
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Add one tablespoon jerk seasoning.
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Take the pepper (you can use a serrano or jalapeno pepperI like the serrano), cut it in half, and take all the seeds and membranes out.
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Chop the pepper finely and add to the bowl.
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Grab a handful of cilantro off the bundle.
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Chop up, add half to the shrimp and save half for garnish later.
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Mix the shrimp into the bowl with the pepper and and set aside to marinate.
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Start the rice.
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For every cup of rice, add twice the amount of water, e.g.
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1 cup of rice with 2 cups of water.
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Set the heat to high, add the rice and water, and cover.
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When the water starts to boil, reduce heat to low and let it sit for 15 minutes.
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Halfway through, add two tablespoons of butter, a little salt, pepper and some of the jerk seasoning you used in the shrimp marinade.
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Open the jar of mango salsa.
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Put some in a little cup and put it on a plate with the rest of the cilantro.
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Cut up some avocado into strips, and slice the remaining lime into wedges.
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In a small sauce pan, heat some canola oil.
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Heat each tortilla for about 10 seconds on each side, just to soften.
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Put tortillas on a paper towel to drain the excess oil.
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When you are done heating the tortilla shells, heat two tablespoons of butter on medium-high heat.
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When the butter is melted and the pan is screaming hot, add the shrimp and all the marinade.
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Cook for about three minutes.
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Turn over each shrimp when they look just a little brown, and cook for a couple more minutes.
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When the sauce starts to get sticky, mix the shrimp around.
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The shrimp will be a little charred and I love it like this!
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A little crunch is nice.
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Remove from the pan, and add some lime juice.
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Then build your taco: add a little rice, a slice of avocado, some of the mango salsa, the shrimp and garnish with cilantro and squeeze some lime on top.
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Wow.
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Yum!
