Here’s another good one from my first cousin, Laura Badger. She and her husband, Brandt, moved from San Angelo to Port Aransas a few years back, and she’s come up with some fabulous seafood concoctions. This one is super delicious and super easy! Thanks Laura; love ya.
This is such a simple week night dinner. Bag of slaw that includes the dressing. I normally have a huge bag from Sam’s that I dress. Heat a couple of corn tortillas per person in a cast iron skillet. Have your shrimp peeled and deveined. I normally use a pound. In a small bowl mix some garlic, cumin, chili powder, any other mexican spice you want. Put a little olive oil in your skillet and throw everything in at once, cook super hot and fast. Supper is cooked in minutes.