We wouldn't want you to miss out on the Mexico Mayham that is taking place south of the boarder. Here's how you can get your fix while we're getting ours at Astrid's wedding....
The Artistic Inspiration:
The Palms:
The Outfit:
The Drink {pink in honour of all that is Nudwear}
The RECIPE
STRAWBERRY MOJITOS
Ingredients for each:
Small handful of fresh mint leaves4-5 fresh strawberries, depending on size
3 oz simple syrup (even amounts of sugar and water, heated until the sugar melts, and cooled to room temperature)
2 oz rum
1 1/2 tsp fresh lime juice
Club soda
Lime slices
Place strawberries, mint, and some ice (crushed ice works best) in a tall glass. Muddle the ingredients together with the back of a spoon (or a muddler if you have one.) Add simple syrup, rum, and lime juice. Pour in enough club soda to fill the glass. Give the mixture a stir, and garnish with fresh strawberries and lime slices.
and finally.... The Food:
The RECIPE
Jerk Shrimp Tacos with Pineapple Salsa, Slaw and Pina Colada Crema
Spicy grilled jerk shrimp tacos with grilled pineapple salsa, slaw and cool and creamy (and rummy) pina colada crema.
Servings: 4
Prep Time: 15 minutes
Marinate Time: 20 Minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Printable Recipe
Ingredients
- 1 pound (16-20) shrimp, peeled and deveined
- 1/2 cup jerk marinade
- 2 cups cabbage, sliced
- 1/2 cup pina colada crema (see below)
- 12 small corn tortillas, warmed
- 2 cups grilled pineapple salsa (I added 1/2 red pepper, diced this time.)
Directions
- Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to over night.
- Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side.
- Toss the cabbage in half of the crema.
- Assemble tacos by placing the slaw on the tortillas, followed by the pineapple salsa and shrimp finally topping with a drizzle of crema.
We wish you could be here!
Vamos a comer!
