Mango Margaritas

I love margaritas, but sometimes they are a bit too sour for my taste.  This is a good way to balance the sweet and sour flavors.  See the instructions below the recipe to make a large pitcher-sized batch instead of one drink.  This is an alcoholic drink, and intended for adults only!

Ingredients:
salt and lime juice (optional)
1 shot tequila
1 shot triple sec
1 shot margarita mix
1 shot mango juice (I used Kern's brand, available in cans or a large carton)
Ice cubes

Directions:
1.  If you like your margaritas with salt, wet the rim of a margarita glass with lime juice and then dip it in a plate full of salt.  Add some ice cubes to your glass and set aside. 
2.  Combine liquid ingredients and a handful of ice cubes in a shaker.  Shake until well mixed, then strain into your margarita glass.

NOTE: For large parties, try making a pitcher of margaritas.  Simply add equal parts of all liquids (I start at eight shots of each) to a pitcher, then place it in the refrigerator.  When you're ready for a drink, give the pitcher a quick stir (to evenly mix the alcohol) and then pour into glasses filled with ice.  Easy!

Shrimp Enchiladas

In celebration of Cinco de Mayo, I made a variation of my chicken enchilada recipe.  This one uses shrimp and onions instead of chicken and olives.  Most grocery stores now sell small, cooked shrimp with the tails already removed, which are perfect for this recipe.

Ingredients:
-19 oz can green enchilada sauce
-3 cups shredded cheese (Cheddar Jack or Mexican Blend)
-1 lb cooked shrimp, chopped into bite-sized chunks
-1/4 cup red onion, diced
-10 flour 8-inch tortillas
-2 tablespoons diced tomato (optional)

Directions:
1. Preheat oven to 350 degrees. Pour one third of the enchilada sauce into a 9 x 13 inch pan. Spread the sauce evenly to completely cover the bottom of the pan. Sprinkle 1 cup of the cheese onto the sauce.

2. In a large bowl mix the shrimp, onions and 1 cup of the cheese. Scoop approximately 1/3 cup of the mixture onto the edge of one tortilla. Roll up the tortilla lengthwise and place it seam side down in the pan.

3. Repeat this with the rest of the tortillas until the pan is filled- I can usually get 8 or 9 enchiladas in if rolled tightly enough.

4. Spoon the remaining sauce over the enchiladas until they are completely covered. Sprinkle with the remaining cheese. Cover the pan with foil and bake for 30 minutes. Remove from oven and top with tomato if desired.  Serve with sour cream, rice and beans.