It’s hot outside. I understand that here in Maine, my idea of “heat” doesn’t compare to you Southerners and Californians and whatnot, but it’s HOT. I don’t know about you, but cooking is not high on my priority list at the moment. It’s being edged out by swimming and popsicles and standing in front of the air conditioner in my underwear
In my P.A. (pre-Andrew) days, I was known to cut up a watermelon and call it dinner. If you have kids or a husband who insists on eating something other than fruit, you’re probably like me – always on the lookout for something different that’s also quick and easy to put together on a weeknight. And in this weather, something that requires as little cooking as possible. Well, tonight you should give my super simple shrimp tacos a try.
The slacker “aioli” is easy and delish. The shrimp cook in minutes. Best of all, everyone puts their own dinner together. Which leaves me more time to sip sangria in front of that air conditioner.
1 lb. shrimp – large or medium work (~25-30 per lb)
1 tbsp. olive oil
1/4 tsp. red pepper flakes
5 cloves garlic, minced, divided
1 avocado, sliced
2-3 c. shredded jicama
8 small whole wheat tortillas
1 c. mayonnaise
1 lime, cut in half
To make the “aioli”, mix the mayo with two cloves of the minced garlic. Juice half the lime into the mixture and stir to combine. Cover the aioli and chill.
Heat the olive oil and red pepper flakes in a large saucepan over medium heat. Add the remaining three cloves of minced garlic and saute until it begins to soften. Add the shrimp to the pan. Season with salt. If using uncooked shrimp, toss until shrimp turns pink and the white parts are opaque. If using pre-cooked shrimp, you’ll just need them in the oil long enough to heat through. A minute or two should do it.
To serve, put shrimp, aioli, tortillas, jicama, and sliced avocados in small bowls or on a platter. Garnish with slices of lime and fresh cilantro. Everyone can assemble their own tacos, and you can relax.