From: Culinary Advisor Jonathan Waxman, Rosa Mexicano Restaurants. Yield: 10 tacos.
20 head-on Mexican Shrimp from San Felipe
2⁄3 cup white wine
8 spring onions
2 Tbsp. olive oil
6 Meyer lemons
4 ripe red tomatoes
1⁄2 cup guacamole
10 stone-ground corn tortillas
Shell shrimp to make a broth from the heads and shells with the white wine. Cook for 15 minutes. Strain and discard shells. Let cool.
For salsa: Grill poblanos whole, steam and when cooked, discard skin stems and seeds. Chop into dice. Add to shrimp broth.
Cut onions in half lengthwise. Coat with olive oil and grill; steam like chilies. When cool, dice and add to poblanos.
Grill the lemons. When cooked, add juice to the onions and chilies.
Grill tomatoes. When cooked chop and add to chilies.
Season shrimp. Place on skewers and grill over charcoal. Toss hot shrimp into the salsa and then put a spoonful into each warm taco. Make sure there is at least one shrimp in each. Garnish with guacamole.
PHOTO: COURTESY OF Culinary Advisor Jonathan Waxman for Rosa Mexicano