Ingredients
2 pounds Shrimp cleaned and deveined
4 Tablespoons Olive Oil
2 teaspoons ground Cumin
2 teaspoons whole Cumin seed
2 teaspoons Kosher Sea Salt
Juice of 3-4 limes
4 cloves of Garlic minced
12 regular – 24 street Corn Tortillas
Prepare
Prepare Cabbage Salsa.
Add minced garlic to lime juice and set aside.
over medium heat, in a wok or large skillet heat olive oil for a bout 30 seconds then add ground cumin and cumin seed to toast. This only takes about the time it takes to give the cumin a quick stir into the oil.
Turn up the heat to medium high and immediately add shrimp, being careful to not burn cumin. Cook shrimp, stirring and turning for about 1-4 minutes (depending on the size of the shrimp being used). Once shrimp is opaque, move shrimp into a bowl.
Deglaze the pan with lime and garlic mixture. Allow to reduce by half then pour pan juices over shrimp.
Assemble: top tortillas with shrimp and cabbage salsa.
NOTES: Add any other additional toppings to your own taste.
