Makes 4 servings
— Avocado Cream (see Note below)
1 1/2 cups Sungold cherry tomatoes, quartered
3 garlic cloves, minced
1 serrano, seeded and minced
— Kosher salt
2 tablespoons extra virgin olive oil
6 to 8 ounces Oregon baby shrimp
— Juice of 1 lime
1 tablespoons minced red onion
4 corn tortillas, preferably handmade-style, fried or baked until crisp
1/3 cup chopped fresh cilantro leaves
— Generous handful of salad mix or small lettuce leaves
1/4 Armenian cucumber, quartered and cut in thin wedges
1 lime, cut in wedges
First, make the Avocado Cream and refrigerate it until ready to use.
Put the tomatoes into a small bowl, add the garlic and half the serrano, season with salt and stir in the olive oil. Set aside.
Put the shrimp into a small bowl, add the lime juice, red onion and remaining serrano, season with salt and set aside for 5 or 10 minutes.
To serve, set the tortillas on individual plates, top with salad mix or lettuce leaves and a bit of cilantro, scatter the cucumber over the top and season with a little salt. Spoon shrimp on top, reserving a tablespoon or two, and add a bit more cilantro.
Add Avocado Cream, spoon tomatoes over it all and top with the remaining cilantro and shrimp. Season lightly with salt, garnish with lime wedges and serve.
Note: To make avocado cream, peel a firm-ripe avocado, remove the pit and put the flesh into the work bowl of a food processor or blender. Add a seeded and chopped serrano, a tablespoon or so of cilantro leaves, 2 tablespoons lime juice, 2 tablespoon water and several generous pinches of salt. Pulse several times, taste, correct for salt, acid and heat and pulse again. Add more water, a tablespoon at a time, until you reach the desired consistency; it should be about the same consistency as creme fraiche that has been stirred.
Michele Anna Jordan hosts "Mouthful" each Sunday at 7 p.m. on KRCB 90.9 & 91.1 FM. E-mail Jordan at firstname.lastname@example.org. You'll find her blog, "Eat This Now," at pantry.blogs.pressdemocrat.com.