|Shrimp, peeled and deveined||24 each|
|Olive oil||50 mL|
|Unsalted butter||2 tbsp|
|Garlic cloves, minced||4 each|
|Lime juice, fresh||100 mL|
|Avocado, crushed||2 pieces|
|Tomato, diced||1 each|
|Red onion, julienned||1 each|
|Club House Ginger, Ground||20 g|
|Cider vinegar||1/2 cup|
|Club House Sea Salt, French Mediterranean||1 tbsp|
|Green onion||2 pieces|
|Bean sprouts||50 g|
|Red Chilli||1 piece|
|Sour cream||4 tbsp|
|Thai Kitchen Coconut Milk||1 can|
|Corn tortillas||8 each|
|Club House Piri Piri||10 g|
|Thai Kitchen Red Curry Paste||20 g|
This recipe was created for Club House for Chefs by the culinary students of George Brown College in Toronto.
For the Shrimp Tacos: Marinate the shrimp in the garlic, jalapeno, olive oil Club House Ginger and Club House Piri Piri Seasoning. Make the guacamole by combining avocado, tomato, lime juice, and green onion. Bring water, vinegar, sugar, and Club House Sea Salt, French Mediterranean to a boil and pour over julienned onions to pickle them. Allow to cool Make a paste with the Thai Kitchen Red Curry Paste and Thai Kitchen Coconut Milk. Dip the shrimp in the paste and fry in the butter.
For Serving: Toast the corn tortillas on a grill or in an oven until warm and pliable. Arrange the guacamole and shrimp on the tortillas and top with pickled onions, red chili, sour cream, bean sprouts and cilantro.