Shrimp Tacos

Here's a recipe for those who like to experiment with different peppers.

1 pound cleaned Louisiana shrimp

1 teaspoon salt

1 tablespoon ground cumin

2 teaspoons chile powders, and mix of mild and hot

2 teaspoons olive oil

1/4 cup minced cilantro

2 lime wedges

Corn tortillas, heated, for serving

Garnish: additional lime and cilantro, minced hot fresh chilies, crisp lettuce, sour cream, grated cheese, Pico de Gallo (recipe follows), for serving

Toss shrimp with salt and set aside for a few minutes. Heat cumin and chile powders in a small dry skillet over medium heat, stirring constantly, until very fragrant. Set aside. Sauté shrimp quickly in a hot skillet until almost done; add toasted cumin and chile, stir in cilantro, and spritz with lime juice. Taste and adjust seasoning. Serve at once with hot tortillas and a platter of garnishes.

Pico de Gallo

1 small white onion, finely diced

4 Roma tomatoes, cored and finely diced

1 teaspoon salt plus more to taste

Minced hot chili to taste

1/2 cup chopped cilantro

1 tablespoon lime juice, or to taste.

Salt and freshly ground black pepper, toasted cumin, toasted chile powders, to taste

Soak the diced onion in ice water for 5 minutes; drain and toss with tomatoes and salt and set aside for 10 minutes. Stir in remaining ingredients, taste, and adjust to your liking.

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