Plato Del Mar Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine 3 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt and 1 tsp black pepper. Add shrimp and toss to coat. Cover and refrigerate 15–30 minutes (do not exceed 1 hour to avoid cooking in acid).

Skewer shrimp

Thread 3 shrimp per skewer, folding as needed so shrimp sit flat on the skewer. Leave a little space between shrimp for even heat.

Cook shrimp

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Brush grates with oil. Grill skewers 2–3 minutes per side until opaque, firm and just cooked through (internal temp ~120–135°F for medium; shrimp cook quickly). Remove from heat and let rest 2 minutes.

While shrimp marinate, heat 1 tbs olive oil in a large skillet over medium-high. Add sliced bell peppers and onion. Sprinkle with 1 tbs fajita seasoning and 1 tsp lime juice. Cook, stirring occasionally, 6–8 minutes until vegetables are tender-crisp and slightly charred. Taste and adjust salt if needed. Keep warm.

Halve and pit the avocados and scoop flesh into a bowl. Add 2 tbs lime juice, 2 tsp minced red onion, 1 tsp minced jalapeño, 2 tbs chopped cilantro, 1 tsp salt and 1 tsp black pepper. Mash to desired texture with a fork, leaving some chunks for texture. Taste and adjust lime or salt. Cover with plastic pressed to surface to prevent browning until serving.

Combine 3 diced tomatoes, 1 finely diced white onion, 3 tbs chopped cilantro, 1 tsp minced jalapeño, 1 tbs lime juice and 3 tsp salt in a bowl. Mix and let sit 10 minutes for flavors to meld. Taste and adjust salt or lime as needed.

Warm tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5–8 minutes. Arrange 2 shrimp skewers per plate with a portion of fajita vegetables. Spoon guacamole and pico de gallo on the side or let guests assemble tacos: remove shrimp from skewers if desired, place 3 shrimp per tortilla with vegetables, a dollop of guacamole, a spoonful of pico de gallo and garnish with cilantro and a lime wedge.