There’s no occasional food that stirs more mixed emotions in me quite
like shrimp salad tacos. The sexy flesh of firm shrimp, to which each
bite has two meaty pearls – firm but give in a satisfying tear and
gnash. The verdigris: lettuce, cilantro, scallions, cucumber tasting
as vital as they are vibrant. Earthy fried corn, toasty, shiny, with
spots of deep sweet ochre where the seed coat was left to
caramelize. Sun kissed tomatoes with a sharp acid redness that along
with key limes tries to battle the silken lushness of the aioli that
manages to push throughout the confines of the toasted white corn
tortilla.
But… this isn’t a confession of a husky boy.
I eat, and I try to enjoy… I anticipate this meal when I know,
that it’s going to be just me in the house for the evening. I must
admit I don’t have it often, not because Snuffy is allergic to any
sea-faring creature with an exo-skeleton. I came up with this dish
when he was away on business, and though I am afforded the luxury of
enjoying it to its fullest potential when I do prepare it, I know
that he’s somewhere… away from me.
The taste is my sinful delight, my sadness is my penitence…