First, you must catch your fresh chapulines. Here's a little song to
sing while you are doing that cho

Canto del Chapulin
Un chapulin vuela en la milpa, En la milpa, en la milpa, Dos chapulines
vuelan en la milpa, En la milpa, en la milpa, Tres chapulines, tres
chapulines Tres chapulines vuelan en la milpa, and so on, until you
have enough chapulines.

Chapulines
Chapulines are small green grasshoppers that Mexican farmers catch in
the fields with their nets. On a good day, a peasant can catch up to
four kilos of these small insects in less than two hours. Before they
are eaten, chapulines are washed in boiling water then dried in the
sun. Traditionally, chapulines are roasted and seasoned with garlic and
a little lemon juice. Cooked this way, they taste very much like
shrimp. The chapulines you can buy in the local markets in Mexico are
crunchy and salted like peanuts. It is said that chapulines make great
munchies to go with a good glass of mescal, but somebody drinking
mezcal is likely to eat strange things anyway!

Little basket of fresh grasshoppers (for 1 person)
1 large tortilla,
¾ of cup of chapulines,
oil to fry,
4 spoonfuls of olive oil,
1 teaspoon of garlic finely minced,
1 teaspoon of onion finely chopped,
juice of ½ lemon,
salt and pepper to taste

For the sauce
2 large green tomatos,
4 or 5 leaves of epazote or to taste,
salt to taste.

PREPARATION
The tortilla is put between two ladles and it is fried so that it takes
form of a little basket, filled up with stewed chapulines and it is
placed in a plate on the sauce.

For the filling: In the olive oil they fry the onion and garlic, add
chapulines, they are fried for some seconds, then add the lemon juice
and salt and pepper to the taste.

For the sauce: Chop the tomatos and put them a little bit of water to
cook, with salt and the epazote leaves. Blend everything very well.

PRESENTATION: Cover the plate with the sauce, the filled basket is
placed in the center and it is adorned with leaves of epazote.

Since it is said that dried chapulines from Mexico may be contaminated
with lead, why not just use fresh cocktail shrimp? Avoid overcooking
them.