Late-Night Spicy Shrimp Tacos

• 1 Tablespoon Corn Meal
• 2 teaspoons Chili Powder
• 1 teaspoon Sugar
• 1 teaspoon Paprika (regular Or Smoked)
• 1 teaspoon Fresh Ground Coffee (not Instant)
• 1/2 teaspoons Kosher Salt (or Half Kosher, Half Smoked)
• 1/4 teaspoons Cayenne Pepper
• 1 Tablespoon Oil
• 1 pound Raw Shrimp (medium Or Large)
• 1 whole Lime (or A Squirt Of Lime Juice)
• 5 sprigs Fresh Cilantro, Chopped
• 1 package Tortillas (8-10 Count)
• 1 whole Avocado
• 1 can (14 Oz. Size) Hearts Of Palm

1. If necessary, thaw, peel and devein the shrimp.
2. (I thaw mine in warm water just before using them.)
3. Peel, pit and slice the avocado.
4. (Cut it in half lengthwise, running around the large pit.
5. Pull halves apart and remove pit.
6. Run your finger under the skin to separate it from the fruit.
7. All of this should be easy if its ripe.
8. If the fruit is hard, green, or if the meat sticks to the peel, it isnt ripe enough to eat yet.
9. You can check for ripeness by the dark skin and popping off the little stem, which should be green underneath.)
10. Open and drain cans as needed, and set them the table.
11. The shrimp cooks very quickly, so its best to have everything set out before putting it in the pan.
12. In a large bowl, mix together first nine ingredients, adding the shrimp last.
13. Coat the shrimp thoroughly.
14. Preheat a pan on medium-low until a drop of water sizzles gently.
15. Spread the shrimp out in a single layer in the pan.
16. The less you move them around, the more they develop a delicious crust.
17. But dont walk away!
18. Cook two minutes, or until they begin to curl and the underside is no longer grey.
19. Flip each shrimp, rotating from the center to the edge of the pan if the middle ones are cooking too quickly.
20. Cook another two minutes or until they are just barely done.
21. They will continue to cook out of the panyou dont want to see a super-tight curl, because the shrimp will be tough and overdone.
22. Serve immediately.
23. My recommendation for assembly is a flour tortilla with cilantro, avocado slices, and hearts of palm.
24. Add a few shrimp and a squeeze of fresh lime juice and enjoy!
25. Servings vary by how many shrimp per pound and how many shrimp per taco.

meal, chili powder, sugar, paprika, fresh ground coffee, kosher salt, cayenne pepper, oil, shrimp, lime, cilantro, avocado, hearts of palm

Taken from tastykitchen.com/recipes/main-courses/late-night-spicy-shrimp-tacos/ (may not work)