Fajita Shrimps Boats
- 12 oz shrimp (='s bout 10 shrimp, peel deveined (add more if ya want))
- 1 tbsp Cottonmouth
- 1 tbsp olive oil
- 24 oz French bread (or a nice fresh roll)
- 2 oz onion (='s 2 slices)
- 2 bell pepper (sliced )
- 2 oz avocado (='s 1 cado)
- 2 oz sour cream
- 1 tsp garlic (='s 1 clove smashed as smooth as possible with dash of salt)
- ¼ cup pepper jack (shredded )
- 1 tsp salt (to taste)
Cook to Plate
- Remove membrane from fajitas.
- Sprinkle membrane side of fajitas with Cottonmouth.
- Sprinkle meat side of fajitas with Dawgs Bark.
- Optional but I let meat rest for 45 minutes to room temp.
- Cover shrimp with olive oil and sprinkle with Cottonmouth.
- Start your grill (charcoal, gas, or cast iron) and get it to medium heat.
- On stove start up a small pan to medium high.
- Pour in a shot of olive oil and drop in onions/bell peppers. Cook til limp.
- With a knife cut out to of your bread to make a boat. Like Subway used to do.
- In a bowl mix the avocado, sour cream, garlic, and dash of salt. You can add hot sauce and/or a seasoning to make this sauce even better. Me? Should of did just avocado, garlic, and salt..
- These fajitas were thin (¼” max). I should have did higher heat and shorter cook time but that would have meant rebuilding my fire. Wasn’t gonna happen…
- Throw on the fajitas and cook 3 minutes per side. If your fajitas are longer than grilling surface just cut in half.
- Now grill your shrimp about 1 min 1st side 30 sec 2nd side. I used a hibachi for this party and the grill surface is less porous. They make shrimp holder for traditional grills or you could use skewers.
- Turn on your oven's broiler.
- Stuff your bread boats with sliced against the grain fajitas and shrimp.
- On top of that add some limp peppers and sprinkle some shredded cheese.
- Mount on cookie sheet and place in oven for about 3 minutes or until cheese is melted.
- When broiled pull and plate your boats. Dab some avocado sauce across top and tear it up chef!
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