About the Dish

  • Duke's Mayonnaise

    Duke's Mayonnaise

  • Smoked Paprika

    Smoked Paprika

  • Lime

    Lime

  • Wild-Caught Gulf Shrimp

    Wild-Caught Gulf Shrimp

  • Fennel

    Fennel

  • Garlic

    Garlic

  • Flour Tortillas

    Flour Tortillas

  • Salad Greens

    Salad Greens

  • Cilantro

    Cilantro

METHOD

1
MISE EN PLACE: • Remove and discard stems from fennel. Halve bub lengthwise, discard core, and thinly slice. • Juice 1 lime. Cut remaining lime into wedges. • Peel and mince garlic. • Pick and chop cilantro leaves.
2
In a small bowl combine mayonnaise, garlic powder, half of paprika, 1/4 teaspoon kosher salt and lime juice.
3
Season shrimp with remaining paprika and 1/4 teaspoon kosher salt.
4
• Place a sauté pan over medium-high heat. When hot, add 1/2 teaspoon olive oil. Stir in fennel. Cook until fennel becomes slightly soft and translucent, 4 - 5 minutes. • Transfer fennel to a bowl.
5
• Return pan to heat Add 1 teaspoon olive oil. When oil is hot, add shrimp. Cook, stirring, until shrimp turns pink, 3-4 minutes. • Stir in garlic, and cook 30 seconds. • Stir in fennel, and remove pan from the heat.
6
Warm tortillas as desired.
7
In a bowl, toss salad greens with 1/2 teaspoon olive oil and a sprinkle of kosher salt.
8
• Divide shrimp mixture between tortillas. Spoon sauce over shrimp. • Serve with lime wedges, cilantro, salad and any remaining sauce. Enjoy!

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