Thrillist invited 11 restaurants to a party for the sole purpose of
inflaming their jealousy of each other to see which one liked us most seeing what kind of crazy tacos they could invent. The Dalloway met the challenge, and came up with their spicy shrimp, corn & blueberry tacos. Here's how to make it: Blueberry BBQ Sauce 1 tsp olive oil 1/2 spanish onion, medium dice 2 cloves garlic, minced 1 tbsp fresh ginger, minced 2 cups blueberries 1/8 cup maple syrup 1 tbsp balsamic vinegar 1 tbsp cider vinegar 1/2 tsp lemon juice 1/2 tsp chili powder 1/2 tsp brown sugar Salt and pepper to taste 1. Sweat onion, garlic and ginger in olive oil (over medium heat) until soft, about 5mins. 2. Add blueberries, syrup, vinegars, lemon juice, chili powder and brown sugar. Stir until mixed well, let simmer until slightly thickened, about 10mins. 3.Remove from heat and puree until smooth-season to taste with salt and pepper. Cilantro Shrimp 1 lb gulf shrimp, peeled and deveined 1 bunch cilantro, stems removed and reserved 1 tbsp red chili flake 2 tbsp kosher salt 2 limes, halved 1. Bring 1 gallon of water to simmer, add cilantro stems, limes, chili flake and salt. Turn heat to low and add shrimp. Cook for 3mins then shock in ice bath to stop the cooking. 2. When shrimp are completely cooled, cut into medium dice and reserve. Corn Salsa 2 cups fresh corn kernels 1/2 cup jalapeno, finely diced 1/2 cup red onion, finely diced 1/4 cup chipped cilantro 1 cup lime juice Salt Mix diced shrimp and all ingredients together in a large mixing bowl. Season to taste with salt, let sit at least 2hrs in fridge before serving.