Tortilla Sandwiches
• 1 pound medium shrimp (16 to 20 ct.) peeled, deveined, and tails removed
• 1 tablespoon vegetable oil
• To taste, salt and freshly cracked black pepper
• 2 ears corn, husked, desilked, blanched in boiling salted water for 2 minutes, drained, and kernels sliced off
• ¼ cup cilantro roughly chopped
• 2 tablespoons cumin, ground
• 1 tablespoon chipotles, canned, chopped
• 1 tablespoon garlic, minced
• 4 ounces goat cheese
• 16-6inch flour tortillas
• As needed, pickled red onions
- In a medium size bowl, combine the shrimp, oil, and salt and pepper to taste and toss well to coat the shrimp. Thread the shrimp onto skewers, place them on the grill over a medium-hot fire, and cook for 3 to 4 minutes per side. To check for doneness; cut into one of the shrimp to look for opaqueness all the way through the shrimp.
- Remove the shrimp from the fire and, as soon as they are cool enough to handle, slide off the skewers, chop into bite-sized pieces, and put into a large bowl. Add all the remaining ingredients except the tortillas, mix well, and season to taste with salt and pepper.
- Spread a couple of spoonfuls of the shrimp-cheese mixture onto each of the 8 tortillas. Place the remaining tortillas on top of the filling, then place these sandwiches on the grill over a low fire. You want to cook them until they are golden brown on both sides and the cheese has just melted, about 3 minutes. At the point, remove them from the grill, cut them into quarters and serve, garnished with the pickled red onions.
Pickled Red Onions
• 2 small red onions, peeled and sliced into very thin rings
• ½ cup white vinegar
• ½ cup fresh lime juice (about 4 limes)
• 1 tablespoon sugar
• To taste, salt and freshly cracked black pepper
- In a small bowl, mix all the ingredients. Cover and refrigerate until the onions have turned a bright pink color, about 30 minutes. The onions will keep, covered and refrigerated, for about 2 weeks.