- 6 min
- 30 min
455 g (1 lb) medium shrimp, shelled, deveined
1 garlic clove, chopped
Freshly ground salt and pepper, to taste
45 ml (3 tbsp) Saputo salted butter, melted
80 ml (1/3 cup) fresh coriander leaves
8 13 cm (5 in) corn tortillas
250 ml (1 cup) black bean puree
1 tomato, seeded, diced
½ avocado, diced
Red onion, thinly sliced, to taste
320 g (1 bag) Saputo Taco & Nacho shredded cheese
320 g (1 bag) store bought salsa verde
60 ml (1/4 cup) sour cream - 14 % M.F.
1 lime, quartered
Thread the shrimp onto wooden skewers. Place the skewers on a platter, season with salt and pepper and drizzle them with melted butter. Sprinkle with garlic and coriander and turn to coat both sides.
Preheat the barbecue grill.
Grill the shrimp for about 45 seconds each side, or until the flesh is opaque. Remove from the skewers and chop coarsely. Set aside.
Place 4 tortillas on a work surface. Spread with bean puree, leaving a 1 cm (1/2 in) border. Add the diced tomato, avocado and some red onion, then arrange the grilled shrimp pieces over the top. Sprinkle with the Taco & Nacho cheese and cover with another tortilla. Press lightly.
Place on the grill and reduce heat to medium-high. Cook about 3 minutes on each side until the tortillas are lightly browned and the cheese is melted. Cut in half and serve with the garnishes.