Recipe: Secret Shrimp Tacos--Grill Friday Secrets Revealed - Todd English

SECRET SHRIMP TACOS
Source: Regis and Kathi Lee - Grill Friday Secrets Revealed
Recipe by: Chef Todd English
Makes 3-4 servings

36 (6/8 size) shrimp (large)
MARINADE:
12 cloves garlic peeled
3 cups olive oil
1/4 cup fresh oregano
1/4 cup fresh cilantro
3 whole jalapenos

Puree all ingredients into a marinade. Pour over shrimp and refrigerate for 2 hours.

LETTUCE TOPPING:
2 heads iceberg lettuce
4 tsp extra virgin olive oil
2 tsp lemon juice
salt and pepper to taste

Finely shred the lettuce and toss with oil, lemon juice, salt and pepper.

TORTILLAS:
12 flour tortillas
extra virgin olive oil to taste
salt and pepper to taste

Sprinkle tortillas with oil, salt and pepper. Grill 1 minute on each side.

TOMATO TOPPING:
2 large heirloom tomatoes
extra virgin olive oil to taste
salt and pepper to taste

Finely dice the tomatoes and toss with oil, salt and pepper

Cook shrimp 3 minutes per side. Assemble tortillas with 3 shrimp each, shredded lettuce, diced tomato, Guacamole and Bacon Cream Dressing.

GUACAMOLE:
4 ripe avocados, peeled and seeded
1/2 white onion, small diced
1 green jalapeno, seeded and fine diced
1 large ripe tomato, diced
4 sprigs of cilantro, finely chopped
Juice of one fresh lime
Salt and pepper to taste

Combine all of the ingredients in a bowl. Mix together until the avocado breaks down to a smooth consistency. Season with salt and pepper to taste. Serve immediately. Makes 3-4 servings

BACON CREAM DRESSING:
Cook 1/4 cup diced bacon and remove 3/4 of the excess fat from skillet. Add 2 1/2 cups of heavy cream and reduce by half. Puree in blender.