Glazed Grilled Shrimp, Apricot and Pink Oyster Tacos
In this recipe, the Pink Oysters will fade to pale pink with crispy browned edges. It is served up with shrimp, balanced with a glazed fruit and stuffed into grilled corn tortillas accompanied by sour cream, cilantro and possibly your favorite fresh garden salsa. Amazing!
½ c. freshly squeezed lime juice
⅛ -¼ c. apple jack brandy or dark rum, your choice
3 Tbsp. dark-brown sugar
1 Tbsp. finely grated, peeled fresh ginger
1½ tsp. cornstarch mixed with 2 tablespoons cold water
6-8 fresh apricots, cut into quarters or eighths, or substitute with another firm fleshed fruit
32 medium shrimp, we like uncooked frozen shrimp, thawed, tail off
8 oz. of Pink Oyster mushrooms
1-2 package(s) of corn tortillas
Make glaze: In a small saucepan, combine the lime juice, brandy or rum, sugar and grated ginger and heat until boiling. Stir, simmer another minute or so until the glaze is slightly thick. In a separate bowl, combine the cornstarch with the cold water stir into glaze mixture. Cook, stirring, until thickened and off the heat. Cool.
Thread thawed shrimp onto skewers that have been pre-soaked 30 minutes in water. Season on both sides with salt. Thread fruit slivers onto separate skewers. Do the same with Pink Oysters, threading through the stems. Brush shrimp, mushrooms and apricots on both sides with glaze.
Prepare grill and oil grates. Place loaded skewers on grill; cook, turning once. Cook shrimp until evidence of blackening in spots and shrimp are opaque throughout, 3 to 4 minutes. Oyster mushrooms should be grilled until crispy to slightly on edges.
Sear the corn tortillas on grill until heated through.
Pile the cooked shrimp, mushrooms and fruit skewers onto a big platter next to a basket of grilled tortillas. People can load their own and sauce with sour cream, salsa, or whatever else you have in your garden. Just the three main ingredients will provide plenty or flavor and texture for a jubilant August picnic supper!