Tequila shrimp taco
with avocado salsa

congratulations, you've almost clawed your way through the February Blues. To help you coast past the finish line into March, here's the blueprint for a tequila dinner. All you need is a bottle of tequila, a couple of classic blues CDs (See Music To Cook By) and a few other incidental ingredients. A salt and lime shot will help get the evening off on the right track, but to avoid starring in your own real-life episode of "ER," please wait until you have completed the complex slicing and dicing tasks before cracking the seal. By the end of the evening, all of your personal troubles should have disappeared (along with the tequila) and you can focus (or attempt to) on more global issues, like what is the environmentally correct way to dispose of the worm. TEQUILA SHRIMP TACO WITH AVOCADO SALSA (Serves 4) Tequila Shrimp 1 pound medium or large shrimp, shelled, deveined and rinsed 3 tablespoons tequila 1/4 cup freshly squeezed lime juice 1/4 teaspoon salt 1/4 - 1/2 teaspoon ground cayenne pepper (depending on your pain threshold) 1. In a bowl, add shrimp, tequila, lime juice, salt and cayenne pepper. Toss, cover and allow to sit at room temperature for 1/2 hour. Avocado Salsa 2 ripe Haas avocados, pits and skins discarded, diced into 1/4-inch cubes 2 medium tomatoes, diced into 1/4 inch cubes 1 cup lightly packed fresh cilantro leaves (remove stems before measuring), coarsely chopped 1/4 cup red onion, diced 1/4 cup freshly squeezed lime juice 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 taco shells 2. In a second bowl, add avocados, tomatoes, cilantro, onion, lime juice, salt and pepper. Toss gently. DO NOT MASH AVOCADO. 3. Preheat oven to 350°F and warm taco shells for 4 minutes. 4. Drain off shrimp marinade. Discard. On a grill, or in a skillet over medium-high heat, cook shrimp for approximately 1 minute per side, or until all pink disappears. To serve, spoon avocado salsa into taco shells. Top with shrimp. Accompany with Margaritas (see recipe below). Le Secret: Do not overcook shrimp. The Adventure Club: Track down some ground chipotle pepper and use it in place of the cayenne pepper (available in specialty spice shops or via mail order from the Coyote Cafe in Santa Fe, N.M.: 800-866-4695). Notes: Taco shell may be replaced with a pre-heated flour tortilla. Wrap shrimp and avocado salsa in tortilla shell and christen it a Tequila Shrimp Burrito. Music to Dine By: Various Artists, "House of Blues Essential Blues," PolyGram Records MARGARITAS (Serves 4) This recipe is based on a Los Angeles Times story about a 90-year-old Tijuana pioneer named Danny Herrera, who, as the story was reported, invented the margarita in 1947 to impress a beautiful brunette showgirl and sometimes actress named Marjorie (Margarita in Spanish). 6 ounces gold tequila 3 ounces Cointreau 3/4 cup lemon (or lime) juice, freshly squeezed ice salt lemon or lime wedges 1. Salt rim of glass* (this is optional). 2. Place tequila, Cointreau, juice and ice in a shaker. Shake vigorously. 3. Strain or serve with ice. To make frozen Margaritas, use 2 cups of crushed ice and blend in a blender until liquid resembles a slush drink. Le Secret: Use a smooth aged (añejo) tequila. Adventure Club: Once drink is mixed, top with a splash of Grand Marnier. Garnish: A wheel or a wedge of lime (and a live iguana -- if available). Alternatives: Triple Sec may be used in place of Cointreau. Music to Blend By: Room Full of Blues, "Dressed Up To Get Messed Up," Varrik Records *To salt the rim: 1. Place a thin layer of salt on a small dish. 2. Take empty glass and moisten its rim by running a lemon wedge around it. 3. Dip rim of glass in salt. Feb. 26, 1997 A R C H I V E S Previous 5 articles: $20 Dinner Party (02/19/97) Chocolate Climax (02/12/97) Virtual Tropical Vacation (02/05/97) Eggs Carbonara (01/27/97) Superdips (01/20/97) The Surreal Gourmet archive The Surreal Gourmet's Web Site is located at http://surrealgourmet.com. New Bookmark: http://www.salonmagazine.com/food/surrealgourmet.html