Firecracker Shrimp Tacos & Watermelon Salata

 I've come up with another keeper that I will be adding to my recipe collection. Since today is #nationalwatermelonday, I decided to try a few new flavors in a healthier, easy to make dinner. The dish has a brightness and tropical feel to it that reminds me of something I would order from a cantina or crab shack. 

Firecracker Shrimp Tacos

Ingredients

½ cup apricot preserves 

1 teaspoon canola oil 

1 teaspoon soy sauce 

½ teaspoon crushed red pepper flakes (or to taste)

1 pound uncooked large shrimp, peeled and deveined 

8-6" flour tortillas (soft taco size)
Canola oil (for frying)
3-4 cups romaine lettuce, chopped
4 oz crumbled feta cheese

Directions

1. Combine the apricot preserves, oil, soy sauce and pepper flakes in a 1 qt. Ziplock bag. Add the thawed, peeled and deveined shrimp to mix. Put in refrigerator until ready to cook. 

2. Heat 1" of canola oil in a 10" sauté pan over medium heat to 350°. When oil reaches temperature, fry each flour tortilla until puffy and starting to brown, about 2 minutes; turning halfway through. Fold tortilla into a taco shape directly after pulling from the oil and drain on paper towels. 

3. Take shrimp out of the fridge and cook in a preheated sauté pan over medium low heat until pink and cooked through, 3-4 minutes.

4. Add chopped lettuce evenly to each of the tortillas. Top with the shrimp and feta crumbles. Spoon any leftover sauce from the shrimp pan over the tacos. Serve immediately. 

Yield: 8 tacos/4 servings.

Watermelon Salsa 

Ingredients

4 cups chopped seeded watermelon 

2 tablespoons lime juice 

1 tablespoon finely chopped red onion 

1 tablespoon minced fresh cilantro 

2 teaspoons finely chopped jalapeno pepper 

1 /8 teaspoon salt 

Directions

1. In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour before serving. Serve with a slotted spoon. 

Yields: 4 cups