Cinco De Mayo Recipes

Cinco de Mayo is a great time to enjoy some simple, fresh and fun Mexican food. Mexican cooking in this country has evolved into a heavy, fried and grease laden style of cooking served in enormous proportions which does not really reflect the true basis of their cuisine. It's based on fresh, local ingredients that are prepared in many different ways and flavors. Here are a few of my favorite Mexican recipes, lightened up.

Grilled Margarita Shrimp

In a non-metallic bowl mix together the following:

2 parts Cuervo Gold Tequila

1 part lime juice

1 part Triple Sec or Grand Marnier

Juice of one orange

1 part simple syrup or 1 part granulated sugar (you can also use Splenda)

1 teaspoon sea or kosher salt

Freshly cracked black pepper

1-3 cloves finely minced garlic

The amount of shrimp you need depends on how many you are feeding. I recommend at least ½ pound per person if this is the main course, if it's an appetizer than about 4 shrimp per person. Just increase the amount of marinade depending on how many shrimp you are grilling. Use a large Ziploc bag, fill it with the shrimp and marinade, seal and shake it around to coat the shrimp. Place it in the fridge for about 15 minutes, shake and turn, then put it back in the fridge for another 15 minutes or so. It shouldn't marinate for more than 30 minutes or the citrus will start to cook/cure the shrimp and it will be tough after you grill it.

When you're ready to grill, drain the shrimp and save the marinade. Put the marinade in a saucepan and bring to a simmer while you grill, reducing and thickening. Grill the shrimp either on your outdoor or indoor grill. They cook quickly, so keep a careful eye on them. Large shrimp only take about 1-2 minutes on each side, jumbo prawns take just a little bit longer.

After they're grilled serve with the reduced sauce and the following fiesta salad.

Fiesta Salad with Guacamole Dressing

Guacamole Dressing

1 ripe avocado, peeled, sliced and pit removed

1-2 cloves garlic, peeled

Juice and zest of one lime and one lemon

1 teaspoon cumin

½ teaspoon chili powder

1 teaspoon sea salt

1 teaspoon freshly cracked black pepper

1/4 cup fat free or light sour cream

¼ cup chopped ripe tomato or fresh salsa

¼ cup fresh cilantro - or Italian parsley

¼ cup extra virgin olive oil

Place all ingredients in a blender until completely smooth. Pour into container and store in refrigerator for at least ½ hour before using so that the flavors can marry.

Fiesta Salad

One head of Romaine lettuce, chopped

1 cup of ripe tomatoes, sliced and quartered

1-2 sweet corns on the cob, steamed and cut off the cob (you can also use frozen corn that's been defrosted)

1 diced bell pepper - I prefer the red or orange, but you can use any color

1 jicama, peeled and cut into matchstick pieces

2-3 green onions, diced

Sliced black and green olives

Crumbled Cotija cheese

Layer the salad, starting with the first ingredient and adding each one to the top. You can either serve it in a big bowl, tossed with the dressing, or in individual bowls with each person adding their own dressing.

Serve with your favorite Margaritas and Fiesta!