The Dish: The Vault -- Shrimp tacos with a fresh fruit salsa

Chef Matthew Stogryn

INGREDIENTS - The Shrimp
1 pound fresh rock shrimp
1 bunch cilantro leaves picked and washed
1 small red onion thinly sliced
1 cup fresh whole garlic smashed
1 cup olive oil INGREDIENTS - The Fruit Salsa
1 ripe mango
1 ripe papaya
1 ripe avocado
1 cup julienne cilantro
2 fresh limes
Kosher salt and black pepper
12 fresh flour or corn tortillas.

METHOD
- Put shrimp, in a mixture of oil, garlic and cilantro. Let marinate for 2-4 hours to absorb all flavors.
- Peel the mango, papaya and avocado and cut into half-inch cubes.
- With a citrus zester remove or scrape skin off the limes.
- Juice limes by rolling them out. Next, cut in half and squeeze fresh lime juice into bowl.
- Mix all the ingredients and put into refrigerator and allow to chill.
- In a heated medium size sauté pan add shrimp and cook for two to three minutes until bright red and firm in texture.
- Season with salt and pepper.
- To assemble lay out the tortillas and add shrimp first and then the salsa and chopped lettuce.
- Season to taste with salt and pepper and enjoy.

The Vault
105 Water Street
Boston, MA 02109
617-292-3355