“Cook’s Country’s method is to brush with oil the corn tortillas then top with shredded Monterey Jack cheese and shrimp filling. Then bake in a 450-degree oven until the cheese melts and becomes gooey. Next is to add the garnishes, fold the tortillas in half and serve as tacos to create the best of both worlds.”
2 tomatoes, cored and chopped
1 smallonion, chopped fine
1 jalapeno chile, stemmed, seeded, and minced
1 tablespoonlime juice, plus lime wedges for serving
2 garlic cloves, minced
1 teaspoon salt and 1/4 teaspoon pepper
1 lblarge shrimp, peeled, deveined and tails removed (26 to 30 per pound)
5 tablespoonsvegetable oil, divided
12 (6inch)corn tortillas
8 ouncesmonterey jack cheese, shredded (2 cups)
shredded iceberg lettuce
chopped fresh cilantro
pico de gallo
Adjust oven rack to lowest position and heat oven to 450 degrees. Combine tomatoes, onion, jalapeno, ketchup, lime juice, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in medium bowl; set aside. Cut shrimp into 1/2-inch pieces.
Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add tomato mixture and cook until liquid is slightly thickened and tomatoes begin to break down, 5 to 7 minutes. Reduce heat to medium, stir in shrimp and cook until shrimp are just opaque, about 2 minutes.
Brush 2 rimmed baking sheets (line with foil for easier clean-up) with 2 tablespoons oil (1 tablespoon per sheet). Arrange tortillas in single layer on prepared sheets (6 tortillas per sheet). Brush tops of tortillas with remaining 2 tablespoons oil. Divide Monterey Jack evenly among tortillas, then top with shrimp mixture. Bake, 1 sheet at a time, until cheese melts and edges of tortillas just begin to brown and crisp, 7 to 9 minutes.
Garnish with your choice of suggested toppings:lettuce, avocado, cilantro, pico, salsa, red onion and/or hot sauce, then fold tacos in half. Transfer tacos to platter. Serve, passing lime wedges separately.