About the Dish

8 ounces Wild-Caught Gulf Shrimp
3 Lime
2 cloves Garlic
1/2 teaspoon Ground Cumin
1/4 teaspoon Chili Spice
6 ounces Cucumber
1 Avocado
2 packets Sour Cream
1 ounce Green Onion
2 sprigs Mint
4 small Flour Tortillas
1 ounce Cotija Cheese
Per Serving
Calories 580
Total Fat 33 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 165 mg
Sodium 1070 mg
Total Carbohydrates 45 g
Dietary Fiber 10 g
Sugar 7 g
Protein 28 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Cucumber Ale

Cucumber is an underrated flavor that brings a refreshing quality that’s hard to completely describe. Luckily, Wicked Weed brews Coolcumber a light ale flavored with cucumber that should complement the cucumber in the salsa.

Wicked Weed Coolcumber, Asheville, NC

Vermentino - Sardinia, Italy

Avocado brings a cooling sensation to the palate as does a crisp, floral Vermentino from Southern Italy. The tropical-citrus notes tie all the flavors together by bridging the flavors of the chili-lime shrimp.

Sella & Mosca Vermentino, Vermentino di Sardegna, Italy


MISE EN PLACE • Peel and mince garlic. • Cut 1 lime into wedges. Juice remaining 2 limes. • Dice cucumber. • Thinly slice green onion. • Pick and chop mint leaves.
In a bowl, toss together shrimp, 1 teaspoon olive oil, 1 tablespoon lime juice, garlic, cumin, chile powder, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
In a bowl, toss together cucumber and 1 tablespoon lime juice.
• Halve avocado. Discard pit, and transfer flesh to a bowl. • Add remaining lime juice. Mash well with a fork. • Fold in sour cream, green onion and 1/4 teaspoon kosher salt.
• Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add shrimp. Cook, tossing, until shrimp are pink all over, 2-3 minutes. • Transfer shrimp to a plate.
Toss mint with cucumber. Taste and adjust seasoning as desired with kosher salt.
WARM TORTILLAS AS DESIRED • Heat tortillas in a dry skillet. • Alternatively, wrap tortillas in a damp paper towel. Microwave 30 seconds, or until warm to the touch.
• Divide shrimp between tortillas. • Top with avocado crema and Cotija. • Serve with cucumber salsa and any remaining crema. Enjoy!