(Burritos de Camarónes al Carbon)
There’s something incredibly satisfying about biting into a large flour tortilla stuffed with the smoky goodness of pink shrimp grilled over an open fire. For smaller shrimp, using a grill basket makes cooking them so much easier. For larger shrimp, you can just skewer several at a time and cook them over the flames.
1 pound medium or large shrimp, peeled, deveined, tails removed
2 tablespoons freshly squeezed lime juice
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
4 large (burrito-size) flour tortillas, warmed
2 cups shredded queso fresco
2 cups cooked long-grain white or Mexican Rice
2 cups shredded green or red leaf lettuce
1 cup salsa of your choice, plus more for serving
4 tablespoons Mexican crema
Preheat a grill to medium heat.
In a medium bowl, combine the shrimp, lime juice, cumin, chili powder, and salt and toss. Cook the shrimp in a grill basket or on large skewers until they turn opaque and pink, 2 to 3 minutes on each side.
Lay the tortillas on separate plates or a large platter. Place ½ cup cheese on each tortilla. Divide the cooked shrimp among the tortillas, placing them in the middle of the tortilla in a line. Top with ½ cup rice and ½ cup lettuce. Spread on ¼ cup salsa and 1 tablespoon crema.
Fold the bottoms and tops of the tortillas over the filling, then roll up as tightly as you can, putting them seam-side down on the plates. Serve immediately with more salsa on the side.