Susan from Food Blogga
Makes 4 servings.
1 teaspoon extra virgin olive oil
3 scallions, finely chopped
2 teaspoons minced fresh ginger
1 ruby red or pink grapefruit, peeled, de-seeded, and diced
1 navel orange peeled, de-seeded, and diced
1/4 cup peeled jicama, diced
1 avocado, diced and sprinkled with lime juice to prevent discoloration
juice of 1 lime
1 teaspoon cayenne pepper or 1 teaspoon minced jalapeno pepper (without seeds)
1 tablespoon minced fresh cilantro
24 extra large or jumbo shrimp, peeled and deveined
1 tablespoon olive oil
salt and pepper, to taste
1 to 2 tablespoons canola oil, for searing shrimp
juice of 1/2 lime
1/4 teaspoon cayenne pepper
8 flour or corn tortillas
To make the salsa, simply combine all ingredients in a medium size bowl and toss gently until well combined.
Place the shrimp in a large bowl with olive oil, salt and pepper. Toss well to coat and set aside for 5-10 minutes.
Heat canola oil in a large skillet over medium-high heat. Add shrimp and cook 5 to 6 minutes, turning to ensure that they brown evenly on both sides. Squeeze the juice of 1/2 lime over the shrimp and sprinkle with cayenne pepper. Toss to coat evenly. Remove to a plate when cooked.
To assemble tacos, heat tortillas in a dry skillet over medium heat for 1 minute per side or, using metal tongs, simply hold over an open flame until warmed and slightly charred. Place three shrimp on each tortilla; serve with salsa and extra fresh cilantro for garnish. Serve immediately.