Foodie Friday ~ White Sangria and Chipotle Shrimp Taco with Avocado Salsa Verde

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Cut lime, apple and lemon into chunks.

1-3 cinnamon sticks.

Fresh mint leaves.

Add wine and apple juice and sprinkle with cinnamon.

Chill until ready to drink.

White Sangria recipe:

1 1/4 cups water

1 small bunch fresh mint

1/2 cup sugar

1-3 cinnamon sticks

ground cinnamon

2 1/4 cups dry white wine (I used Sauvignon Blanc)

1 apple chunked

1 lime chunked

1 lemon chunked

3 cups apple juice

Combine the water, mint leaves, sugar and cinnamon sticks in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks.

Transfer the remaining mixture to a large serving bowl.

Add the wine, apple juice, apples, lime and lemon chunks to the serving bowl. Mix well. Pour into a serving pitcher and chill until ready to serve.

Pour mixture into a glass with ice cubes and sprinkle with cinnamon.

It is wonderful:)

Next we are going to make some tacos.

Red onion, jalapeno, garlic, tomatoes and fresh cilantro.

Chop it up and place in a bowl.

Olive oil, kosher salt and chipotle chile pepper seasoning.

Mix all together.

Toss shrimp.

Grill shrimp.

Smells great.

Grill tortillas.

Put it all together.

Enjoy ~

Chipotle Shrimp Taco with Avocado Salsa Verde recipe:

Avocado Salsa:

1 small red onion

1 jalapeno, quartered, seeds removed

1 garlic clove, chopped

4 medium tomatillos, husked, rinsed and coarsely chopped (store didn't have tomatillos so I used Roma tomatoes)

Hass avocado, peeled, seed, and cut into chunks (after I chunked it I put it in Fruit Fresh water, so it wouldn't turn brown)

1 1/4 teaspoons kosher salt

1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil

1 teaspoon chipotle chile pepper

1 teaspoon kosher salt

1 pound fresh medium shrimp (about 20), peeled and deveined

8 corn tortillas

8 sprigs cilantro for garnish

2 limes, cut into wedges

Directions:

In a bowl add the onion, jalapeno, garlic and tomatillos (or tomatoes). Rinse the avocado and to the bowl. Add salt and stir in cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. Spoon sauce on the tortilla, then top with about 3 or 4 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side. I also served mine with sour cream.