Shrimp tacos

1 lb shelled and veined shrimp
Freshly squeezed juice of two limes
½ cup freshly chopped cilantro
1 T Old Bay seasoning
2 T chopped garlic
1 T canola oil
3 grinds of black pepper

Remove tails from shrimp and toss with lime juice, cilantro, garlic and spices. In a very hot pan spritzed with canola oil, sautee shrimp until opaque (if using fresh raw shrimp) or until heated (if using pre-cooked shrimp).

Serve with tortilla shells, chopped lettuce, jicama (cut into matchsticks), shredded Monterey jack cheese, pineapple salsa and diced tomatoes.