Angelini’s Shrimp Tacos!



1-2 Lbs. Uncooked, Peeled Shrimp

1 Tsp. Granulated Garlic

½ Tsp. Chili Powder

¼ Tsp. Cayenne Pepper (more for spicier)

¼ Tsp. Cumin

1 Tsp. Savory

½ Medium Lime Juice

Olive Oil

Salt & Pepper to Taste

Wash and dry the peeled and de-tailed shrimp and place them in a bowl.  In a smaller dish thoroughly whisk together about ¼ cup of olive oil and all the dried herbs and spices as well as salt and pepper to taste then pour over the shrimp.  Mix well and marinate for a few hours.  Marinating is not required, but it makes for more saturated flavor.  In a hot pan, sauté the shrimp until cooked, about 3 minutes, making sure to turn over halfway through.


1 Avocado, Cut Into Thin Wedges

1 Large Carrot, Julienned

2 Roma Tomatoes, Diced

5-7 Radishes, Diced

1 Bunch Cilantro, Roughly Minced

½ Medium Lime Juice

¼ Purple Cabbage, Julienned

½ Medium White Onion, Diced

1 Tbsp. White Wine Vinegar

Garlic Powder

Salt & Pepper to Taste

In a large bowl, thoroughly mix the carrot, radish, tomato, cilantro cabbage and white onion.  Once mixed, add the salt, pepper and granulated garlic then add olive oil, vinegar and lime juice and toss again until well coated.

Serve with flour tortillas and Avocado wedges.

Excellent “Daily Prompt” suggestion!

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