Shrimp Ranchero Recipe

From the Grill

1. 1

   Marinate the shrimp

   In a bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 3 garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 0.5 teaspoon chili powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Add the shrimp and toss to coat. Let marinate 15-20 minutes while you preheat the grill.

2. 2

   Preheat grill to medium-high. If using skewers, thread shrimp onto skewers.

3. 3

   Grill shrimp 2-3 minutes per side until pink and opaque. If you have leftover marinade, brush shrimp with it during cooking.

4. 4

   Make ranchero sauce

   In a skillet over medium heat, add 1 tablespoon olive oil. Sauté 1 white onion until translucent (3-4 minutes). Add 2 garlic cloves and 1 jalapeño (seeded if desired); cook 1 minute. Stir in 4 diced tomatoes and 1 cup tomato sauce. Simmer 8-10 minutes; season with 0.5 teaspoon salt and 0.25 teaspoon pepper. Stir in 0.25 cup cilantro.

5. 5

   Warm 8 corn tortillas on the grill or in a dry skillet.

6. 6

   To serve, spoon ranchero sauce onto plates, place grilled shrimp on top, garnish with remaining cilantro and lime wedges. Serve with warm tortillas.