Ensalada De Nopales Y Camarones - Cactus And Shrimp Salad

• 3 tomatoes
• 1/2 medium red onion, diced
• 1 jalapeno, diced
• 1/4 cup cilantro, chopped
• 1 garlic clove, minced
• 1/2 cup extra virgin olive oil, divided
• 4 nopales (cactus paddles- about 1 to 1 1/2 cups when made into strips)
• salt & freshly ground black pepper, to taste
• 1/2 lb medium shrimp, peeled and deveined
• 1/4 cup cider vinegar
• splash tequila, I use Herradura reposado (optional)
• lettuce leaves or corn tortilla, for serving

1. Seed and dice tomatoes. Chop onion and cilantro. Finely dice the jalapeno and mix all together in a large bowl. Set aside.
2. In a separate medium sized bowl, combine the garlic and half of the extra virgin olive oil. Brush the nopales with the garlic oil to coat using a basting brush, season both sides with salt and pepper to taste. Reserve the leftover garlic oil.
3. Place the cactus on a preheated a grill or grill pan over a medium-high flame and cook until limp, about 4 minutes on each side. Remove and allow to cool, then cut the pads into 1/4-inch thick strips. Add to the tomato mixture.
4. Brush the shrimp with the reserved garlic oil and season with salt and pepper. Grill for 3 minutes on each side, until firm and pink and add to the tomato-nopales mixture.
5. Add the vinegar, tequila and remaining olive oil and toss to coat. Season with salt and pepper to taste. Serve in a lettuce leaf or corn tortilla.

tomatoes, red onion, cilantro, garlic, extra virgin olive oil, nopales, salt, shrimp, cider vinegar, tequila, corn tortilla

Taken from www.food.com/recipe/ensalada-de-nopales-y-camarones-cactus-and-shrimp-salad-334305 (may not work)