Gas lanterns swung from a dozen fishing boats dotting the river, as we sailed into El Dorado, Mexico at sunset. After tossing our anchor near the city center, we rowed ashore and walked into town where old men in colorful straw hats played dominoes by the light of the street lamps. The music and aromas of a small café near the docks, called “Maria’s” drew us in. It was here that I found this delicious recipe and adapted it to use with our Wild Shrimpetizers® Enjoy!
- Capt. Denis
INGREDIENTS
• 1 dozen Wild Shrimpetizers®
• 4 flour tortillas
• 1 cup prepared guacamole (your favorite recipe)
• ½ cup Ranch dressing • 1 teaspoon cumin
• ½ cup your favorite salsa • Dash of chipotle or blended chili powder (optional)
WILD SHRIMPETIZER® PREPARATION
Pre-heat oven to 425°F. Lightly coat, or spray oil/butter on a cookie sheet and add frozen Wild Shrimpetizers® Set a timer and bake for 15 minutes. They should be a golden brown and cooked all the way through. If not, cook for 2 more minutes.
BULDING A WILD SHRIMPETIZER® TACO
Toast flour tortilla and spread evenly with guacamole and wrap around taco shell. Place 3 cooked Wild Shrimpetizers in the shell and top with a tablespoon of cumin-flavored ranch dressing. Top with chopped cabbage and a tablespoon of your favorite salsa! Serve immediately.