happy cinco de mayo!!

i would love to skip the long lines and crowded bars and instead host a dinner party with friends and family to celebrate cinco de mayo. i found this great recipe for shrimp and avocado tacos and for a twist, jalapeno margaritas add an extra little something.

chipotle shrimp tacos with avocado salsa verde

avocado salsa:

-1 small onion, quartered

-1 jalapeno, quartered, seeds optional

-1 garlic clove, smashed

-4 medium tomatillos, husked, rinsed and coarsely chopped

-1/2 hass avocado, peeled, seeded and cut into chunks

-1 1/4 tsp kosher salt

-1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

shrimp

-1 tbl olive oil

-1 tsp chipotle or blended chili powder

-1 tsp kosher salt

-1 pound medium shrimp (about 20), peeled and deveined

-8 corn tortillas

-8 sprigs cilantro for garnish

-2 limes, cut into wedges

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

jalapeno margaritas

Make a big batch of margaritas with a twist. Pulse 1 thin slice jalapeno, a handful of celery leaves, 6 ounces fresh lime juice and a spoonful of confectioners' sugar in a blender. Mix with 16 ounces tequila and 8 ounces orange liqueur in a pitcher; chill. Serve on the rocks in salt-rimmed glasses.

recipes from food network