Leaving East, Heading South

I needed something to do with the uncooked leftover shrimp that we unfroze yesterday.  I had thoroughly enjoyed yesterday's Eastern fare, and wanted something interesting today as well.  I also wanted to use ingredients I had on hand, and the only one that didn't require much shopping was the Tequila Shrimp on page 312. 

As I have learned from cooking enough from this book, I remembered to double the marinade.  This is a good practive for anyone using this book.  Other than that, I prepared this much like yesterday where I soaked the skewers and four minutes of grilling later I was ready.  I wanted a side or something, and looking around and what I had on hand, I decided to make shrimp tacos for the final delivery method.  Here I've pulled them off the grill, and you can see the lettuce and tomato I've prepped.

Here is what I was able to eat for lunch!

The shrimp by themselves were very nice.  They distinctly were missing any sort of tequila flavor, which I found interesting.  They were still juicy and delicious, but not what I had anticipated.  I should also note that I made another substitution.  Instead of a jalapeno, I used a New Mexico pepper from my garden.  I've become a recent convert for this pepper.  It has about the same heat as a jalapeno, but a MUCH better flavor.  In the final version of the shrimp, there was just a slight amount of heat about 15 seconds after I swallowed, yet is was gentle enough that I was left sucking air because it was too hot.  I love this pepper. 

Oh, and for those of you who aren't cat haters, here is my cat letting me know that he was also interested in the shrimp.  They apparently smelled that delicious.