Garlic and cilantro shrimp wrapped in pastured bacon, grilled and served fajita-style over charred onions and de-lectinized green peppers and melty goat cheese.
Shrimp wrapped in bacon! Really I could stop writing right there. But, I have to tell you that this classic dish found in Mexican restaurants everywhere is now LFG! Made with wild caught jumbo shrimp marinated in garlic and cilantro then wrapped in smokey pastured bacon, grilled and served fajita style, it's a quick and easy meal that will wow the whole family.
I first had Camarones Monterey at Don Pedros, a family owned and operated restaurant that began in Midway, Utah. They've since opened several other locations, because the food is spectacular and authentic. Everything from molcajete, albondigas, burritos, enchiladas, fajitas, tortilla soup and lots of other delicious dishes are on the menu.
As a lectin free eater, most of it I can't have anymore. But it's really not hard to make Mexican food lectin free if you know how. Wild caught seafood, pasture-raised meats, organic produce, peeled and seeded tomatoes and peppers, goat and sheep cheese – just stick with the YES list and you'll do fine.
Let's make this quick and easy dish.
LFG Camarones Monterey
6 Wild Caught Jumbo Shrimp (peeled, deveined, leave tails on)
1 Lime (juiced)
1 Garlic Clove (minced)
1/4 Cup Fresh Cilantro Leaves (roughly chopped)
1/4 t Salt
3 Strips Pastured Bacon
1 Red Onion (quartered)
1/2 Green Pepper (peel and seeds removed)
4 T Avocado Oil
1/2 C Goat or Sheep Cheddar (shredded)
1 Avocado (sliced)
2 T Organic Full-fat Sour Cream
Step 1: Marinate the Shrimp
In a small, deep bowl, add shrimp, lime juice, garlic, and cilantro. Stir well until shrimp is well coated. Let marinate for at least 30 minutes.
Step 2: Wrap the Shrimp
Heat indoor grill or grill pan on high. Cut the strips of bacon in half. Wrap each shrimp in bacon, being sure to include some of garlic and cilantro inside the wrap.
Step 3: Grill the Shrimp
Set each wrapped shrimp with loose end of bacon down onto the hot grill. Grill four minutes on each side until dark grill stripes appear on the bacon. Grill long enough for bacon to crisp up, but not too long as to overcook shrimp.
Step 4: Fry Onions and Peppers
While shrimp is grilling, fry the onions and peppers in avocado oil quickly on very high heat until charred, but still crunchy. Turn heat off and top with grated cheese.
Step 5: Plate the Dish
Carefully divide and slide the onions and peppers onto two plates so as to keep the melted cheese on top. Set three grilled shrimps on top. Drizzle sour cream over everything. Garnish with a few fresh cilantro leaves and lime wedges. Serve with sliced avocado.
ENJOY! Oh and don't forget the tequila anejo!