Who doesn’t love tacos. I like to eat them with pork, beef, chicken and seafood. But today I decided to go with shrimp. Shrimp is a good ingredient on active days because it cooks quickly with little effort… and today was just one of those days. I added a little kick by taking my inspiration from south of the border. To make my life easy on days like this, I always make up different rubs to be used as needed. When I make a rub, I make extra and store it in a mason jar for later use. So today I’ll be passing on one of my favorite spicy rubs. It can be used on whatever meat you choose. Nothing to it…

Spicy Dry Rub
2 tsp kosher salt
1/4 tsp celery salt
2 tsp curry powder
2 tsp ground cumin
3 ½ tsp paprika
1 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/4 tsp garlic powder

Spoon all the ingredients into a mason jar. Return the lid and shake vigorously. For this recipe, you will need about 1 Tablespoon. Store the rest.

Coleslaw
1 store bought bag of shredded cabbage
1/4 cup diced onion
1 cup mayonnaise
2 Tbs sugar
2 Tbs distilled white vinegar
1 tsp salt
1/4 pepper to taste

Mix all the ingredients together and chill for 30 minutes.

Shrimp Tacos with a Kick
1 Tbs butter
1 Tbs of rub (recipe above)
1 to 1 & 1/2 lbs of peeled & deveined shrimp (depending on size) I used jumbo 31-40
3 Tbs cilantro chopped
1 lime cut into slices
6-8 tortilla of your choice

Heat butter on medium in a saute pan. Toss shrimp in rub. Saute for two minutes on each side, no more (the shrimp keeps cooking even when you remove it). Remove the pan from heat and set aside. Heat tortilla, place shrimp on tortilla (about 5-7). Place a scoop of slaw on the shrimp. Squeeze on a lime slice and sprinkle on some cilantro.

So simple, so good! It is not hot, but you will feel a ‘little’ heat at the end. If that is a problem for you, just reduce the cayenne amount.

Enjoy!

Heidi

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