Ingredients

• juice of one lime
• 1 teaspoon salt
• 1/2 teaspoon fresh black pepper, cracked
• pinch thyme
• pinch oregano
• 1 tablespoon fresh cilantro, chopped
• 1 pound 26-30 shrimp, peeled, deveined, tails removed
• 10 6-inch corn tortillas
• 1/2 cup radish, shredded
• 1/2 cup green cabbage, shredded
• 1/2 cup red onion, finely diced
• 1/2 cup cilantro, finely diced
• a little butter
• your favorite salsa

Directions

1. Mix together the first six ingredients and marinate in the refrigerator for one hour.

2. Mix together the radish, cabbage, onion, and cilantro and set aside.

3. Place the shrimp and the marinade in a hot sauté pan over high heat and cook until shrimp is mostly pink, about 1½ minutes.

4. Remove the shrimp from pan and set aside.

5. Reduce heat and add a little butter to the pan, reducing the marinade mixture to a sauce.

6. When sauce is finished, return shrimp to the pan, gently tossing to coat shrimp in sauce.

7. Heat the tortillas.

8. Spoon the shrimp mixture into the tortillas, then sprinkle with the raw vegetables, and garnish with your favorite salsa.

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