SHRIMP TACOS ENJOY DAN:

                                  SHRIMP TACOS by CHEF DAN:

Makes 6-8 tacos

SHRIMP TACOS:

1-pound large shrimp, peeled deveined & tails removed

1-tablespoon olive oil, divided

1-teaspoons, EACH chili powder ground cumin & jalapeno powder

1/2-teaspoon kosher salt

1/4-teaspoon freshly ground black pepper

6-8 corn tortillas

GARNISH with avocados, Cotija cheese, Mexican sour cream, & lime wedges

SLAW AND SHRIMP TACO SAUCE:

1-cup plain Greek yogurt

2-tablespoons olive oil

2 garlic cloves, peeled

1/2-jalapeno, seeds removed & membrane removed

1/4-cup tightly packed cilantro leaves

2-tablespoons lime juice

1/4-teaspoon EACH salt & pepper

2-cups shredded cabbage, or slaw mix

DIRECTIONS:

1.   Rinse & pat shrimp dry, then transfer to a mixing bowl.

2.   Drizzle with 1/2-tablespoon olive oil.

3.   Then sprinkle with chili powder & next 4 ingredients:

4.   Let rest while you prepare shrimp taco sauce & slaw.

5.   In a food processor fitted with a steel blade.

6.   Add yogurt & next 7 ingredients:

7.   Place cabbage in mixing bowl with 1/2-cup of the sauce.

8.   Reserve the remaining sauce for serving.

9.   Add 1/2-tablespoon oil to a skillet over medium-heat when sizzling.

10  Add shrimp & sauté until no longer translucent about 4 minutes.

11  Trans to a plate.

12  Warm tortillas & assemble the tacos.

13  Fill the tortillas with shrimp, top generously with slaw, extra sauce, & a squeeze of lime juice.

14  Garnish with avocadoes, Cotija cheese, Mexican sour cream & lime wedges.

ENJOY DAN:                                                     SHAZAM BEAT CANCER!!