I Like to Cook. Sorry if You Don't.: Grilled Shrimp Burritos with Zucchini and Sweet Potato

First, let me just clear the air here. I know you're disappointed by the subject of this post and I know who you are. But I promise, the dark chocolate peanut butter bacon truffles are coming soon. I'm tweaking it to turn up the bacon and turn down the peanut butter. And in the meantime, I'm just trying to entertain taste buds and keep things healthy. Because if I talk about how much I ate last weekend one more time everyone that reads this has the right to block me forever. Oh no, I just did. Ok, starting now.

Can I have a bite please?

This week flew by for me. I'm not really sure why that is, considering I never fully recovered from last weekend (ps I didn't mention food) and I've had a really rough time of getting up every morning, but I'll take it! Tomorrow is Friday. And this brings up some philosophical questions for me. Like, will the memory of Stephen Colbert and Jimmy Fallon performing together Rebecca Black's "Friday" ever NOT be the first thing that comes to mind when I think of the final day of the work week? Is it too early in the year to buy a case of Pumking this weekend? Do dogs find weekends confusing? How many hours will Adam spend playing FIFA this Saturday? And many others. I'm deep. In the words of a wise old (just kidding) man, "about as deep as a shot glass." (Dear Jess, yes, I stole that from your dad.)

Most importantly, however, is the age-old question, "What's for dinner?". And no, it's not beef. Ok, sometimes it's beef. But not this time!

Delicious. Healthy. Spicy. Sweet. Easy. Fast. These tacos. PS Adam created the seasoning for the shrimp. He asks that we call him "Skrimp Masta Flex".

Soundtrack: One more (nu?)disco dance party, in honor of the new Magic Tape (14!) ala the Magician, and then we will move on (and I will share my truffle recipe). I swear.

Magic Tape Fourteen by TheMagician

Grilled Shrimp Tacos with Zucchini and Sweet Potato
Serves 2-3

1 lb shrimp, peeled and deveined (ew!)
1 sweet potato, peeled and cut into large cubes
1 zucchini, chopped
1 can black beans
1/2 tsp fresh thyme
1 tsp chili powder, divided
1 tsp chipotle seasoning, divided
1/2 tsp coriander
1/2 tsp ground cumin
1/4 tsp Old Bay
1 tsp garlic powder, divided
1/2 tsp paprika
1 lime
salt & pepper
flour tortillas
pineapple salsa (This is important. I use Wegmans, I'm obsessed)
EVOO

Boil a small pot of water. Add the pieces of sweet potato and par-boil for 2-3 minutes, until just softened. Drain, chop potato to smaller pieces and set aside.

Heat grill and skewer shrimp. Set aside. In a small bowl, combine 1/2 tsp chipotle, 1/2 tsp Chile power, 1/4 tsp garlic powder,1/2 tsp Old Bay, and a dusting of salt & pepper. Sprinkle the shrimp with this seasoning mix and juice from 1/2 the lime. Grill the shrimp for about 3 min on each side until done. After cooking, squeeze the other 1/2 of the lime over the shrimp, chop coarsely, cover and set aside. (Or have a Sue grill the shrimp, while you move on to the next step!)

In a saute pan, heat a drizzle of EVOO over medium heat. Add zucchini and sweet potato. Season with thyme, 1/2 tsp chile powder, 1/2 tsp coriander, and 1/2 tsp ground cumin. Saute until cooked through, about 5-6 minutes.

Meanwhile, in a small sauce pan (I rinsed the same one from the potato for less dishes) heat the beans over medium heat. Season with paprika and 1/2 tsp garlic powder (And a big thank you to Pepperjack's).

While beans are heating, (yea this is a lot of action at once, it's ok, you can do it!) warm the tortillas according to package directions.

Assemble tacos using beans, zucchini, sweet potato, and shrimp. Top with pineapple salsa and enjoy!