Happy Cinco de Mayo…yesterday! Well anyway I did make this yesterday, just did not get it up until today. I hope you all had a nice (and warm) Cinco de Mayo. We did, and celebrated with some grilled quesadillas and homemade guacamole.
In honor of one of my all time favorite Guy Fieri recipes I made virtually the same thing here. It does tickle me though, I have made Guy’s chicken enough times that I did not even reference the recipe until after I made the marinade, I didn’t do too bad!! The proportions are off, but you did see that this is drunken shrimp, right?
1 lb jumbo shrimp
1/2 C silver tequila (Sauza Blanco works well)
1 jalapeño, diced
2 T olive oil
2 T cider vinegar
2 T agave nectar
2 cloves of garlic, smashed and chopped
2 T cilantro, chopped
2 T lime juice
1 t each: cumin, paprika, Mexican oregano
Peel, devein and rinse shrimp, set aside. Combine marinade ingredients in an air tight container or zip lock bag. Add shrimp and refrigerate overnight.
16 corn tortillas
1/2 C black beans
1/2 C frozen corn, defrosted
1-2 C shredded cheese (we used cheddar and mozzarella)
Using a plancha, like we did in the tuna recipe, preheat grill to medium-high (400-450 degrees). Remove shrimp from marinade and place directly on the plancha. Cook for 30 seconds on each side, just to sear them. Turn the grill down to medium. Remove and take to quesadilla assembly area. Cut each shrimp in half. You will see that the centers are still little raw. This is ok. The heat from cooking the quesadillas will cook the shrimp completely. Assemble the quesadillas evenly dividing the ingredients you have for each one.
Spray the plancha with non-stick spray and add two quesadillas at a time, using the weight from the panini press to weigh it down. Cook for 3-4 minutes, lift press with a hot pad and spray the top of the quesadilla. Flip using a large flipper and replace the press. Cook for 3-4 minutes more. Serve with guacamole.