Cooking Instructions
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Step 1
Thaw, peel and devein the
Large Shrimp (455 g)
. Pat dry shrimp really well. Drizzle with just enough
Oil (10 mL)
to lightly coat, about 1 to 2 teaspoons.
Step 2
Mix the
Salt (2 g)
,
Granulated Sugar (1 g)
,
Curry Powder (2 g)
,
Ground Allspice (as needed)
,
Ground Cinnamon (1 g)
,
Ground Cumin (as needed)
,
Ground Ginger (as needed)
, and
Cayenne Pepper (as needed)
. Toss spices with shrimp, mixing well. Set aside.
Step 3
Make Mango Cabbage Slaw. Slice the
Red Cabbage (1/2 head)
very thinly, then chop a few times. Add to large bowl.
Step 4
Peel
Mango (1)
with a vegetable peeler, then slice into thin strips, cut in half or thirds, place in the bowl.
Step 5
Add
Red Onions (40 g)
,
Fresh Cilantro (5 g)
, and
Jalapeño Pepper (1/2)
.
Step 6
Zest the
Orange (1)
and add the zest to the bowl. Add the juice of half the orange, and half the
Lime (1)
, saving the other half for the shrimp.
Step 7
Add
Olive Oil (30 mL)
and
Salt (3 g)
and mix gently to combine. Taste.
Step 8
Heat the cuban style
Canned Black Beans (2 cans)
and set aside.
Step 9
Grill the shrimp over medium high heat or pan sear on med-high in a well oiled cast-iron skillet, until just cooked. Over the shrimp, squeeze the
Lime (1/2)
.
Step 10
Grill or toast the
6-Inch Flour Tortillas (8)
.
