Shrimp Tacos

• 1 pound Shrimp, 21-25 Count
• 2 whole Limes, Divided
• 1 Tablespoon Jerk Seasoning (Pampered Chef Brand), Plus Extra For Seasoning The Rice
• 1 whole Serrano Or Jalapeno Pepper
• 1 cup Cilantro
• 2 cups Cooked Rice
• 4 Tablespoons Butter, Divided
• Salt And Pepper, to taste
• 1 cup Mango Salsa
• 2 whole Avocados
• 12 pieces Corn Tortillas (4" Size)

1. I bought a pound of 21-25 count fresh shrimp; 21-25 count means that is how many you will get in a pound.
2. Peel the shrimp, then wash and devein them.
3. Put them in a medium bowl.
4. Cut one lime in half and poke with a fork.
5. Squeeze the juice into the bowl.
6. Add one tablespoon jerk seasoning.
7. Take the pepper (you can use a serrano or jalapeno pepperI like the serrano), cut it in half, and take all the seeds and membranes out.
8. Chop the pepper finely and add to the bowl.
9. Grab a handful of cilantro off the bundle.
10. Chop up, add half to the shrimp and save half for garnish later.
11. Mix the shrimp into the bowl with the pepper and and set aside to marinate.
12. Start the rice.
13. For every cup of rice, add twice the amount of water, e.g.
14. 1 cup of rice with 2 cups of water.
15. Set the heat to high, add the rice and water, and cover.
16. When the water starts to boil, reduce heat to low and let it sit for 15 minutes.
17. Halfway through, add two tablespoons of butter, a little salt, pepper and some of the jerk seasoning you used in the shrimp marinade.
18. Open the jar of mango salsa.
19. Put some in a little cup and put it on a plate with the rest of the cilantro.
20. Cut up some avocado into strips, and slice the remaining lime into wedges.
21. In a small sauce pan, heat some canola oil.
22. Heat each tortilla for about 10 seconds on each side, just to soften.
23. Put tortillas on a paper towel to drain the excess oil.
24. When you are done heating the tortilla shells, heat two tablespoons of butter on medium-high heat.
25. When the butter is melted and the pan is screaming hot, add the shrimp and all the marinade.
26. Cook for about three minutes.
27. Turn over each shrimp when they look just a little brown, and cook for a couple more minutes.
28. When the sauce starts to get sticky, mix the shrimp around.
29. The shrimp will be a little charred and I love it like this!
30. A little crunch is nice.
31. Remove from the pan, and add some lime juice.
32. Then build your taco: add a little rice, a slice of avocado, some of the mango salsa, the shrimp and garnish with cilantro and squeeze some lime on top.
33. Wow.
34. Yum!

shrimp, whole limes, rice, serrano, cilantro, butter, salt, mango salsa, avocados, corn tortillas

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