Crispy shrimp Tacos
1 quart cold water (4 cups)
3 tablespoons salt
2 tablespoons sugar
1 pound large shrimp, peeled, de-veined and tails removed
2 tomatoes, cored and chopped
1 small onion, chopped fine
1 teaspoon smoked paprika
3 tablespoons ketchup
1 tablespoon lime juice, plus lime wedges for serving
3 garlic cloves, minced
2 tablespoons water
Salt and pepper
5 tablespoons canola oil
1 garlic clove, sliced in half
12 6-inch corn or flour tortillas
8 ounces Monterey Jack cheese
2 cups shredded iceberg lettuce
2 diced avocados
fresh cilantro, chopped
1 jalapeño chili, thinly sliced (optional)
Hot sauce to taste
Dissolve salt and sugar in 1 quart cold water in large container. Submerge shrimp in brine cover and refrigerate for 15 minutes. Remove shrimp from brine and pat dry with paper towels.
Pre-heat oven to 450 degrees F.
Combine tomatoes, onion, paprika, ketchup, lime juice, garlic, water, pinch salt, and hint of pepper in large bowl; set aside. Cut shrimp into ½-inch pieces.
Heat 1 tablespoon oil in a large skillet over medium-high heat until the oil is shimmering. Add tomato mixture and cook until liquid is slightly thickened, and tomatoes begin to soften and break down, 7 to 10 minutes. Reduce heat to medium, stir in shrimp, and cook until shrimp are just opaque, about 2 minutes.
Rub the garlic clove over the bottom of two baking sheets and brush with 2 tablespoons oil (1 tablespoon per sheet). Season oiled baking sheet with a little salt and pepper. Arrange tortillas in single layer on prepared sheets. Brush tops of tortillas with remaining 2 tablespoons oil. Divide cheese evenly among tortillas, then top with shrimp mixture. Bake, one sheet at a time, until cheese melts and edges of tortillas just begins to brown and crisp, about 7 to 12 minutes.
Garnish with lettuce, avocado, cilantro, jalapeño, and hot sauce, then fold tacos in half. Transfer tacos to platter.
Serve with lime wedges separately.
Find this recipe and many more on Chef Jon Ashton's website