Today I made Lime Chipotle Shrimp Tacos, a recipe submitted by Jamie at www.mybakingaddiction.com .  Again, I had a very happy staff.  When we tested this recipe for our contest it was found that the shrimp has a strange way of disappearing between the grill and the taco shells, just can’t figure that out.  Although, once in the taco the combination of flavors are really good.  I do like the Mediterranean twist that Jamie added to the dish with the feta and za’atar.  If you are unable to find za’tar, which is a spice mix containing toasted sesame seeds, oregano, thyme, marjoram, sumac berries and salt, the corn and black bean salad is still good without it. If you do find za’atar I think you will really enjoy the flavor and be inspired to use it on all kind of meats and vegetables.  This is another recipe that we all agreed we will make again and again.

LIME CHIPOTLE SHRIMP TACOS

 Ingredients:
1 pound raw shrimp; peeled and deveined (I used 26/30)
6 ounces Saucy Mama Lime Chipotle Marinade (1/2 bottle)
6 soft taco shells
1/3 cup crumbled feta cheese for garnish
cilantro; chopped for garnish

Directions:
1. Marinate shrimp in the Lime Chipotle marinade for 10 minutes.
2. Preheat grill for medium heat. Place shrimp onto skewers, piercing once near the tail and once near the head.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

To assemble the tacos…
1. Heat soft taco shells according to package directions.
2. Place the corn and black bean salad on the bottom of the soft taco shell, top with shrimp and garnish with feta cheese and cilantro.