Cougar Chimichurri Shrimp Taco

"Don't be worried by the large ingredient list because Cougar puts a delectable finishing touch on this Central American inspired taco. The pineapple, bold chimichurri, and crispy pork belly round out a refreshing take on shrimp tacos!"— Chef Christian Gill

Ingredients:

• 1 lb uncooked large shrimp peeled and deveined (we like 16/20 per lb size)
• 1 large ripe pineapple (cored and diced into bite size pieces)
• 1/2 lb cured pork belly (sliced on the thick side)
• 1 pack of your favorite tortillas
• 1 teaspoon lemon pepper
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon lemon zest
• 1 teaspoon coriander powder

For Chimichurri:

• 1/2 lb curly parsley
• 1 cup fresh cilantro
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 cup of extra virgin olive oil
• 1 teaspoon lemon juice
• 1/8 cup of white wine vinegar or Chardonnay Vinegar (Chardonnay Vinegar is tasty!)

Instructions:

• So let's dive in! Combine all of your ingredients for chimichurri except the olive oil in a food processor.
• Start to blend until smooth, slowly incorporating olive oil until you reach a smooth and thick consistency. Salt and pepper to taste if need be!
• Cover and let rest at least 1 hour in refrigerator.

Now for the the taco filling!

• In a medium skillet sear both sides of all your pork belly slices. Fat should be rendering off into the skillet as you go along, but don't throw it away!
• If you have too much rendered pork fat, safely and carefully place it in a heat resistant bowl for later.
• Once your pork belly is nice and crispy, let all of it rest on butcher paper to the side. 
• Mix all spices together.
• Remove tails from raw shrimp and lightly season the shrimp for cooking.
• Bring the same skillet to medium heat and add 1/4 cup of rendering from pork belly.
• Once the skillet is hot add your shrimp. You should have a nice sear forming, make sure to only turn the shrimp over once. 2 minutes per side is plenty!
• Once the shrimp are seared to your liking, crack open a Cougar, take a sip...or three, then lightly drizzle 1/2 cup of Cougar into the shrimp pan.
• There will be steam, there will be crackling and the Cougar will start to evaporate. Give the shrimp one final toss or stir then turn off heat and let rest. 
• Dice your pork belly and shrimp into bite size pieces.
• Retrieve the chimichurri from the refrigerator and give it a good stir.
• Build your tacos however you like, grab another Rhinegeist Cougar, and enjoy the summer with friends and family!