Shrimp Tacos – Tacos de Camarón

I marinated the shrimp in garlic for a couple of hours before cooking. I then pan fried them with the marinade, adding lime juice, salt and salsa at the end.

Ingredients: Makes 9 tacos for 3 hungry people

36 shrimp, size 41/50 (about 3/4 pound)

1 Tb EVOO olive oil

12 cloves garlic, finely chopped

A few shakes red pepper flakes

Several grinds black pepper

1/4 oregano

juice of 1 lime

pinch of Kosher salt

Salsa to taste

Directions:

If shrimp are frozen, defrost in refrigerator the night before, or place in a colander and run cold water over it for 7 minutes, shaking the colander every few minutes so they defrost evenly.

Peel the shrimp. I save the shrimp shells in the freezer to make shrimp broth in the future.

Mix the marinade ingredients in a plastic or glass container and add the peeled shrimp. Let the shrimp marinade for a couple of hours in the fridge.

Heat a heavy skillet until hot, then pour in the shrimp with the marinade. Cook over medium- high heat until shrimp are no longer translucent. Turn off the heat, then squeeze the juice of one lime over the shrimp. Add a couple of tablespoons of salsa and a pinch of Kosher salt. Stir well.

Divide shrimp (4 each) into fresh warm corn tortillas. For a sumptuous meal, make your own corn tortillas. Add avocado chunks, cilantro, torn lettuce, sliced tomatoes and radishes. Top with the salsa of your choice.