Late-Night Spicy Shrimp Tacos

If necessary, thaw, peel and devein the shrimp. (I thaw mine in warm water just before using them.)

Peel, pit and slice the avocado. (Cut it in half lengthwise, running around the large pit. Pull halves apart and remove pit. Run your finger under the skin to separate it from the fruit. All of this should be easy if it’s ripe. If the fruit is hard, green, or if the meat sticks to the peel, it isn’t ripe enough to eat yet. You can check for ripeness by the dark skin and popping off the little stem, which should be green underneath.)

Open and drain cans as needed, and set them the table. The shrimp cooks very quickly, so it’s best to have everything set out before putting it in the pan.

In a large bowl, mix together first nine ingredients, adding the shrimp last. Coat the shrimp thoroughly.

Preheat a pan on medium-low until a drop of water sizzles gently. Spread the shrimp out in a single layer in the pan. The less you move them around, the more they develop a delicious crust. But don’t walk away! Cook two minutes, or until they begin to curl and the underside is no longer grey. Flip each shrimp, rotating from the center to the edge of the pan if the middle ones are cooking too quickly. Cook another two minutes or until they are just barely done. They will continue to cook out of the pan—you don’t want to see a super-tight curl, because the shrimp will be tough and overdone. Serve immediately.

My recommendation for assembly is a flour tortilla with cilantro, avocado slices, and hearts of palm. Add a few shrimp and a squeeze of fresh lime juice and enjoy!

Servings vary by how many shrimp per pound and how many shrimp per taco.