Hi you. I've got a story to tell. It's about this little obsession I have with chili and lime.
Don't worry, I've put this obsession to good use..
Want to join in on taco night over at MY place? Here's what you'll get...Chili Lime Shrimp Tacos.
(Okay okay.. if you come over, you also might get a beer or two.)
Shhh. Don't tell anyone but I made a pretty cool marinade (Chili Lime Garlic) that you can use to amaze and impress your friends.
Add it on shrimp, make some tacos, and be prepared for these people to never leave your side.
I'm so fortunate to be a part of The Inspired Plate, a group of 16 talented photographers around the WORLD. We are focusing our efforts on monthly food photography challenges, this month was Fish Two Ways (Raw and Prepared).
This was an awesome challenge as seafood can be one of the most difficult foods to style, let alone look photogenic while raw. Recipe following...why not try these for Taco Tuesday this week??
I also added a side of my take on Mexican Street Corn...memories from my days in Santa Barbara. A few days a week we would rush out to the street, hearing the bell ring from the man selling roasted corn from a small cart. I had never experienced such a thing before..so simple yet SO DELICIOUS.
Warning: One taste and you might demand to have corn-on-the-cob this way for the rest of your life. I'm a bad bad girl for telling you to do this, but trust me. Roast some corn over the grill, after slightly charred add a "thin" coat of mayo, good parmesan and sprinkle with chili powder. OMG. I'm just sayin.
(I need to show this again.)
The Chili Lime Marinade. Super simple!
- A tablespoon each: smoked paprika, freshly grated garlic, chili powder;
- 1/2 teaspoon salt, pepper, onion powder...and pretty much add anything else you like.
- Combine these spices with the juice of one lime and a teaspoon of olive oil.
- Add water or oil to make a consistency to your liking. Marinate shelled/cleaned shrimp for at least one hour before grilling.
- Crank that grill UP, coat with oil, and get some grill marks on those shrimp. The higher the better; the quicker the better!
- Serve up with charred corn tortillas, smeared in Greek Yogurt, and add some fresh avocado, salt and pepper, a drizzle of olive oil and some sprigs of fresh cilantro. Black beans are really yummy in this too!
Now go on to visit the next amazing photographer in our Inspired Plate group.. She is the lovely Sabrina Wong | Perth Photographer, I can't wait to see what she's done this month!!! Sab will have the link to the next photographer in our group, click it to continue our group circle!