1 lb small shrimp (51/60 size)
1/2 cup lime juice
3 cloves garlic, chopped
1/8 teaspoon red pepper flakes
1 + 1 T. olive oil
1/4 cup chopped white onion
about 4 tablespoons of goat cheese (1/4 of a log)
a few leaves of lettuce
pico de gallo
small corn tortillas
Mix the lime juice, garlic, red pepper flakes, and 1 T. olive oil in a plastic bag. Remove the tails and shells from the shrimp, add to the bag, and marinate for 30 minutes to one hour.
Add 1 T. oil to a large skillet, and saute the onion until it just starts to brown over medium high heat. Raise the heat to hight, then dump the entire contents of the marinade bag into the skillet. Cook shrimp until pink, about 5 minutes. Add the goat cheese, stir until dissolved. Lower heat to medium, then let simmer until contents thicken, about 8 minutes.
Place 1 lettuce leaf, and a spoonful of pico into each tortilla (I suggest doubling them up). Add a giant spoonful of shrimp mix to each taco.
Serve with a California Chardonnay, I recommend
Yes, I have been knitting and this is still a knit blog. I have been insanely busy with my school travels, so I will be getting a REAL post (opposed to, you know, this FAKE post) in soon.
Till then, here's me and the Vive-Master. Do you know how hard it is to get a cat to sit still and take an arms-legnth photo at the same time?
Happy hump day!
