What to do with those "OMG I almost died" groceries

Shrimp tacos, of course. Fresh, tangy and tasty. So worth the miles and miles of walking through desert, beach and going across a crocodile-infested river.

Shrimp Tacos with Mango, Cucumber, Avocado and Basil Salad

makes: as many as you can eat because you almost died
(but for this recipe you could make 6 small ones and 4 big ones)

For the Salad:

• 1 mango, peeled and diced
• 1 cucumber, peeled and diced
• 1 avocado, diced
• 2 Tbsp chopped fresh basil
• juice of 1-2 limes (I used 1 but depends on how much lime taste you like)
• dash of olive oil
• salt and pepper to taste

Mix it all up and set aside.

For the Shrimp:

• 1 Tbsp olive oil
• 2 garlic cloves, minced
• 1/2 pound of shrimp (I used little guys because they're easier to eat in a taco)
• 1/2 tsp ground cumin
• dash of salt and pepper (to taste)
• juice of 1/2 lime
• splash of beer - any kind because all beer is good
• mini corn taco shells (about 4" in diameter) or small corn taco shells (about 6" in diameter) or really any kind of damn taco shell you like

Recommended tunes to cook with:

Cooking With Lasers by Baldwin Brothers 

Preparation:

1. Make the salad and set aside.
2. Heat a medium skillet over medium heat. Add olive oil and garlic. Let it cook only until it is fragrant (maybe 30 seconds) otherwise it will burn.
3. Add shrimp; toss it with the oil and garlic. (Note: adding more ingredients to a pan with just olive oil and garlic will keep the garlic from burning as well as lower the temperature which is the method used here to keep the burning flavor away.)
4. Let the shrimp cook about half way (they will turn BRIGHT pink when they are done, so wait until they are about halfway pink) then add 1/2 tsp cumin, dash of salt and pepper, juice of 1/2 lime and a splash of beer. Cook this way until the shrimp is cooked all the way through. Remove from heat.
5. Hopefully you're cooking with gas, because electric sucks. Keep your burner set to medium without the pan there. Place a single tortilla over the flame and heat it through on both sides. You may need to adjust your heat so that your tort doesn't burn. When warm (it may bubble up which is totally okay) remove to a plate and continue with the rest of your torts.
6. Place shrimp and mango salad in each of the torts and serve with extra lime if you so desire.

Helpful photos that don't interrupt when, and if, you decide to make this recipe. But really you should.

mango salad ready for tacos

Sautee the shrimp

Heat your tortillas over open flame, but make sure to keep an eye on them!

C'est finis! oh wait, that's French