Shrimp Tacos

Shrimp
1 pound (~45) medium shrimp, peeled and deveined
2 small cloves garlic, minced
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
4 tablespoons olive oil, separated
1 tablespoon unsalted butter (or use additional olive oil)
1-2 fresh limes

2 cups shredded green cabbage
1 large avocado
chopped tomatoes
Cheddar cheese
Corn (or flour) tortillas

Cilantro Lime Sauce
1 lime juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)
1-2 cloves garlic add to desired preference, minced
1/2 of a large bunch of cilantro
1/2 jalapeno (or 1 full jalapeno for a spicier dressing)
1/2 cup regular full fat mayo
1/2 cup sour cream, I use fat-free
Optional: olive oil cooking spray

Instructions:
Shrimp
Pat both sides of the shrimp dry and then gently toss in a large bowl with the garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and place in the fridge while preparing the rest of this dish (at least 15 minutes and up to overnight).

In a large skillet (if you don't have a big enough skillet to cook all the shrimp in a single layer, separate this process AND the butter + olive oil into 2 parts), melt butter and remaining 1 tablespoon olive oil.

Add shrimp in a single layer and saute until they just turn pink, flipping shrimp over halfway through, 2 to 4 minutes depending upon their size. Remove from heat and set aside to a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.

For the Cilantro Lime Sauce
Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeno (add more of the jalapeno for a spicier sauce, add slowly if you're worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.
Assemble Tacos
Remove 1/2 a cup of the cilantro lime sauce and toss it with the shredded green cabbage to combine.

OPTIONAL: Spray the tortillas (both sides) with olive oil cooking spray and "grill" tortillas on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave.

Fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.

Lemon Cookies

1 and 3/4 cups flour
1/2 teaspoon baking soda
1 tablespoon lemon zest (about 1 small lemon)
1/2 cup butter (room temperature)
1 cup sugar
1 egg
1 teaspoon vanilla
2 tablespoons lemon juice
Glaze
2 cups powdered sugar
2 tablespoons lemon zest
1/3 cup lemon juice
INSTRUCTIONS
Preheat oven to 350 degrees
Prepare a cookie sheet with a non-stick spray, or parchment paper, set aside
In a medium bowl whisk the flour, baking soda, salt, and lemon zest.
In large mixing bowl beat the butter for a few seconds, add the sugar and mix until light and fluffy. Add in the egg, vanilla, and lemon juice. Mix until fully combined.
Continue mixing while you add in the dry ingredients. Mix until fully combined.
Drop cookie dough by the spoonful onto the prepared cookie sheet. Bake until light golden on edges, approximately 12- 14 minutes. Remove from oven, let cool on the cookie sheet about 5 minutes and then remove to continue cooling on a wire rack.
Once cooled prepare the glaze by whisking the powdered sugar, lemon juice, and lemon zest together until well combined. Spoon onto the top of the cookies. Allow to sit and dry, glaze will harden.
Store cookies in airtight container at room temperature. Enjoy!