Shrimp Tacos

This spicy dish is great for a warm spring night. Whether you buy frozen or fresh shrimp is up to you. I find the the frozen shrimp taste just fine if I do not have a place to buy fresh shrimp nearby. To make this dish you will need:

1/2 Pound Shrimp

Lime

1 Avocado Chopped

2 Vine Tomatoes Chopped

1 Small White Onion Diced

2 Jalapeño Peppers Diced

2 Cloves Garlic Minced

Chili Powder

Cayenne Pepper

Salt 

Pepper

Small Soft Corn Tortillas

Saffron Rice (optional)

Pepper Jack Cheese (optional)

Peel and devein shrimp. If you would prefer these tacos with rice put 2 cups water and one cup of rice in a covered pot on high heat for approximately 15 minutes. In a medium sized bowl combine avocado, onion, jalapeño, tomato and once clove of the minced garlic. Do not mash, the idea is to keep a chunky texture. Sprinkle with lime juice, salt and pepper. 

Season shrimp with chili powder, salt, pepper and cayenne. Heat olive oil in a skillet until hot and add second clove of garlic. Toss shrimp into skillet for 2-3 minutes or until pink. DO NOT OVER COOK. 

Place rice and cheese in the center of small corn tortilla, top with shrimp and avocado salsa and serve!