garlicky shrimp tacos

(adapted by Kay Chun)

Ingredients:

¼ cup sour cream

1 tablespoon lime juice, plus wedges for serving

Salt

3 tablespoons extra-virgin olive oil

12 ounces peeled and deveined large shrimp (about 2 dozen)

1 ½ tablespoons minced garlic

½ teaspoon smoked paprika

4-6 warm corn tortillas

Sliced avocado, sliced radishes, pico de gallo and cilantro leaves, for serving

Directions:

Combine the sour cream and lime juice in a small bowl. Season with salt and mix well. Set aside.

In a 12-inch skillet, heat 1 tablespoon of the oil over medium-high. Season the shrimp with salt and add to the skillet; sear for 1 minute on each side and transfer to a plate.

Adjust heat to medium-low. Add the remaining 2 tablespoons oil, the garlic and paprika to the skillet and stir until fragrant, 30 seconds. Add the seared shrimp (and any accumulated

juices) and cook, turning and basting, until opaque, just cooked through and nicely coated in the sauce, about 2 minutes. Transfer the shrimp and sauce to a shallow serving bowl.

To build the tacos, pile a few shrimp in the center of each tortilla and drizzle with some of the garlic oil. Top with sliced avocado, radishes, pico de gallo, cilantro and lime crema. Serve with lime wedges.

Serves 2 generously

Note: For more heat add a pinch of red pepper flakes or a dash of hot sauce to the garlic oil step before adding the seared shrimp.