Grilled Curry Shrimp Soft Tacos

By The Canadian Living Test Kitchen

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Grilled Curry Shrimp Soft Tacos
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	445445 cal
pro	25 g25g pro
total fat	18 g18g total fat
sat. fat	3 g3g sat. fat
carb	50 g50g carb
fibre	6 g6g fibre
chol	129 mg129mg chol
sodium	664 mg664mg sodium
potassium	615 mg615mg potassium
% RDI:	-
calcium	88 calcium
iron	3131 iron
vit A	2828 vit A
vit C	318318 vit C
folate	2323 folate

Garnish these Caribbean-inspired tacos with baked tortilla chips and low-fat sour cream. Serve any extra salsa on the side.

Ingredients

1/3 cup olive oil 1/3 1/3cup cupolive oil
1/4 cup lime juice 1/4 1/4cup cuplime juice
1 tbsp ketchup 1 1tbsp tbspketchup
2 tsp sodium-reduced soy sauce 2 2tsp tspsodium-reduced soy sauce
1 tsp curry powder 1 1tsp tspcurry powder
2 cloves garlic , minced2 2cloves garlic, minced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 pinch allspice 1 1pinch pinchallspice
1 lb raw jumbo shrimp , (size 21 to 30), peeled and deveined1 1lb lbraw jumbo shrimp, (size 21 to 30), peeled and deveined
2 sweet red peppers , quartered2 2sweet red peppersweet red peppers, quartered
2 sweet yellow peppers , quartered2 2sweet yellow peppersweet yellow peppers, quartered
1 onion , cut in 1/2-inch thick rings1 1oniononions, cut in 1/2-inch thick rings
1 jalapeño pepper , seeded1 1jalapeño pepperjalapeño peppers, seeded
1/4 cup chopped fresh cilantro 1/4 1/4cup cupchopped fresh cilantro
8 whole grain flour tortillas , (6 inches/15 cm)8 8whole grain flour tortillas, (6 inches/15 cm)

Preparation

In large bowl, whisk together 3 tbsp of the olive oil, 2 tbsp of the lime juice, ketchup, soy sauce, curry powder, garlic, half each of the salt and pepper, and the allspice. Add shrimp and toss to coat; set aside.

Brush red and yellow peppers and onion with 1 tbsp of the remaining olive oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until charred
and tender, 10 to 12 minutes. Cut into chunks.

In food processor, coarsely chop grilled vegetables and jalapeño pepper; transfer to large bowl. Add cilantro and remaining olive oil, lime juice, salt and pepper; toss to combine. Set salsa aside.

Add shrimp to grill over medium-high heat; close lid and grill, turning once, until shrimp are pink, 4 to 5 minutes. Divide shrimp and salsa among tortillas.

Source : Canadian Living Magazine: June 2011