Everyone’s saying it: Where has this summer gone?
That’s right, another summer done and gone (almost). This weekend everyone will be trying to get their last push of summer fun before going back to school or back to work after vacation.
For me, it’s been a lazy summer. I didn’t do anything, mostly because I’ve been mainly entertaining family guests. So my motto these days is “keep it simple and fast.” That’s where this Lazy Summer Grilled Chicken and Shrimp Burrito recipe comes into play. It’s the ideal way to have some friends over for some final summertime grilling, but they make their own burritos, and you just sit back and get all the compliments.
There’s definitely a lot of prep work to gather all the ingredients, but it’s easier than marinating steaks or hand-molding burgers. I do dress the burrito up a bit with some summer corn guacamole and a cilantro-jalapeno sour cream that gives it a subtle kick. Both of these items can be made before your guests arrive.
So here’s to summer: You may have tired me out, but I’m still going out in style!
Grilled Chicken and Shrimp Burrito with Cilantro-Jalapeno Cream
(Size to your needs)
Ingredients (Get enough for the number of people being served):
Shrimp, shell and vein removed
White corn removed from cobb
Fresh lime juice
Fresh cilantro (or substitute with chives if you prefer)
Jalapeno (seeded for less heat, add some seeds for more heat)
salt and pepper for seasoning
Your choice of beans (you can use from a can, just drain and rinse first and warm up briefly in microwave, about 30 seconds)
Heirloom tomato (diced)
extra virgin olive oil
For the grill
Butterfly your chicken breast (slicing evenly down the center to create thin breast slices; this helps chicken cook faster on grill) and season both sides with sprinkling of salt and pepper, and then drizzle on olive oil before placing on grill. Do the same for your shrimp (if easier, you can skewer your shrimp to place on the grill). When your chicken and shrimp are cooked, let cool and dice into easy-to-eat bites (I recommend about half inch cubes).
Optional: Throw on the corn on the grill too to give it some nice char. Brush on some oil or butter first so it doesn’t stick. They only need to get some color and then remove from grill and let cool.
For the guacamole
Remove the pit of the avocados and dig out the flesh into a small bowl, then using the back of a wooden spoon smash the avocado until a nice chunky spread. For every two avocados, add the juice of one lime. Remove the corn from the cobb and add to the guacamole and then refrigerate until ready to use.
For the cilantro-jalapeno cream
In a blender, add the sour cream with a cluster of cilantro leaves and a jalapeno. For example, I had about 4 ounces of sour cream, and for that I added about two tablespoons of cilantro and half a jalapeno. Add a pinch of salt. Pulse the ingredients until you get a creamy light green sauce. Refrigerate until ready to use.
Once you have all your ingredients assembled at the table, gather your guests so they can assemble their own burritos. Feel free to add other ingredients like shredded cheese or even pickles. The fun is letting everyone build their own burritos (and your vegan friends can just make a burrito with guacamole, tomatoes and beans!).
Tip: For a quick reminder of burrito making, add your ingredients near the lower half of a large burrito wrap like a log. I start with a strip of guacamole because that helps keep everything together, and then slowly pile on the chicken, shrimp, beans and tomatoes. Don’t over stuff unless your some kind of burrito-wrapping ninja. Then drizzle the cilantro-jalapeno cream. To wrap, fold over once from bottom and tightly wrap all the ingredients, then flip the right and left ends to close them up and roll it all the way up.
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