My inspiration for this recipe came from Rachel Ray’s cooking book, 365: No Repeats, which my siblings got me for my birthday last year. I put my own twist on the recipe for the perfect dinner!
I served these tacos with Mexican rice mixed with corn and red/green peppers (sorry, I forgot to take a picture).
Shrimp Filling:
– Head 1 pound of small shrimp (peeled and deveined, tails removed) in a skillet with 2 tablespoons of extra-virgin olive oil. Add 2 garlic cloves (chopped) and 1 jalapeño pepper (seeded and chopped). Stir constantly until the shrimp are pink and firm (this was about 10 minutes). Serve the shrimp with the salt/pepper, juice of 1 lime, and a handful of freshly chopped cilantro.
Taco Extras:
– Top with cheese, tomatoes, green olives/pimientos (salad olives) and serve in a piece of lettuce (I used Romaine).
allison kehoe 