Shrimp Tacos

These are a big favorite at our house. My 8-year-old son asks for shrimp tacos for dinner at least once a week. There would be a picture, but it disappears too quickly for any picture snapping.

2 lbs shrimp (peeled, deveined, no tails...all that jazz)
6 garlic cloves
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili powder
1 tsp salt
2 TBSP olive oil
Juice of one lime

Combine all ingredients except oil and lime in a bowl and let sit in the fridge for 15-30 minute (or if you're like me and don't think about dinner until last minute, you can skip this step).

In a large skillet over medium heat, heat oil. Add shrimp and cook until shrimp are cooked through, 5-8 minutes. Remove pan from heat and squeeze lime juice over the shrimp and toss.

Serve shrimp in a warm corn tortilla with whatever toppings you like: Shredded cabbage, Salsa, Guacamole, Shredded Cheese, Sour Cream, etc. My sister likes hers with a fresh mango salsa.

Or if you don't care for Shrimp, like my 6-year-old....ask for a Shrimp Taco with "Guacamole and Cheese....no Shrimp." Hmmm....

Italian Beans & Sausage

Ingredients:
2 TBSP oil (I prefer grapeseed oil)
3 garlic cloves, minced
1 onion, chopped
2 stalks celery, chopped
1/2 pound smoked turkey sausage, sliced and quartered
2 drops hot sauce
1 tsp salt
15 oz can small diced tomatoes
2- 15 oz cans great northern beans (drained, but not rinsed)
1 cup water
1 tsp fresh parsley, chopped
Cooked Rice

In a 3 quart or larger pot, heat oil. Cook garlic, onion, celery, and sausage until veggies are tender. Stir in tomatoes, hot sauce, salt, beans, water, and parsley. Bring to a boil and simmer for 15 minutes. Serve over rice.