Super Shrimp!

Hey everyone!

I hope you all had a great weekend!  This week's recipe is a definite keeper! If you want a quick, easy, light meal, take note of this one! This meal was made by my husband and he said he would make it again for sure!  I wanted to do something fun and light for the summer and I saw this recipe on Pinterest, so I had to try it! With the heat here, heavy meals tend to weigh us down, so I try to make light meals when we are going to be out in the sun for the day and this one was perfect.  Just don't go too heavy handed with the cayenne pepper unless you like more heat!!

Ever make a recipe that calls for a certain size of shrimp listed as a number and wonder what exactly that meant? Well this is something that use to stump me often until I researched it, so I wanted to share it with everyone, so you don't have to use the friendly search engine to get the answer you are looking for. So for example, this recipe calls for shrimp in the size of (31-35) or large shrimp. The numbers 31-35 represent how many shrimp there will be per pound and some packages will list it as (31-35 per pound). I don't know if I was just completely oblivious to this or not, but for some reason the numbers just baffled me. So, the less shrimp there are per pound the bigger they are. When you get into the bigger sizes they will be listed as U10 - U15. The U means "under" so this means under that number of shrimp per pound.  I don't know why I had such a problem with this as it is pretty simple, but there you have it.  So if you happen to have shrimp bigger than what is called for in this recipe, you can cut them into bite size pieces.

Super Simple Shrimp Tacos
(recipe adapted from Clean & Delicious with Dani Spies)

Ingredients:
1 lb of frozen raw large shrimp (31 - 35); defrosted, peeled, & deveined
6oz fat free Greek yogurt
1/4 cup chopped cilantro
2 Tbsp fresh lime juice
1/2 tsp cayenne pepper
1/2 a head of cabbage, thinly sliced (about 5 cups)
8 flour tortillas
1 ripe avocado
4 tsp extra virgin olive oil
Salt and pepper to taste

Instructions:

1. Heat tortillas over medium heat in a dry skillet until warm and starts to form small brown spots. Set aside on a plate covered with a clean kitchen towel.

2. Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.

3. Heat 2 tsp of olive oil in a medium non-stick skillet and add cabbage, cooking for about four minutes or until cabbage is barely wilted. Season with salt and pepper to taste and set aside.

4. Saute shrimp in 2 tsp of olive oil and seasons with salt, pepper, and a dash of cayenne pepper over medium heat just until done. Shrimp cooks really fast so be sure to watch them to avoid over cooking.

5. Cut avocado into thin strips or dice.

6. Build your tacos! Place a scoop of cabbage on a warmed tortilla then top with shrimp, avocado, and cilantro sauce. Enjoy!

Options: When I read this recipe on Dani's website, it sounded wonderful! I like yogurt so I thought the sauce sounded great, which it was, however, my husband does not really like yogurt, so if you want to make it a little differently you could use sour cream instead of the yogurt. Also, I added the avocado to the recipe.

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