Grilled Shrimp Volcanes by Munchieslabs

Ingredients

• 500g (1.1 lb) large shrimp, peeled and deveined
• 200g (7 oz) oaxaca or mozzarella cheese, shredded
• 8 corn tortillas
• 3 roma tomatoes
• 1 tbsp chipotle in adobo, minced
• 1 tsp dried chiltepín peppers, crushed
• 3 cloves garlic, roasted
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Char the tomatoes and garlic cloves on a hot grill or cast-iron skillet for 8-10 minutes until skins are blistered and blackened.
2. Transfer charred tomatoes, roasted garlic, chiltepín, chipotle, and salt to a molcajete or mortar and pestle; smash into a chunky salsa.
3. Stir the fresh chopped parsley into the salsa and set aside.
4. Toss shrimp with olive oil and grill over high heat for 2-3 minutes per side until opaque and slightly charred.
5. Place tortillas directly on the grill; once warm, top with a generous mound of cheese and let it melt and crisp up on the edges for 2-3 minutes.
6. Top the crispy cheese tortillas with the grilled shrimp and a spoonful of the charred salsa.