My friend just posted on my Facebook page that she went to Seaport Village in San Diego for lunch and the Living Social deal in my town is for a Mexican place that apparently serves up an awesome lobster burrito and fish tacos. So, that inspired me to post my dinner from last night. Plus, it will be a few months before I can get back to San Diego, and probably a few weeks before I head up to that Mexican restaurant!
This is so easy. First, fresh, jumbo shrimp would be best. I didn't have that, so I used an entire bag of frozen 51/61 count shrimp.
Next, take about 4 cloves of garlic and two tablespoons of butter and warm it up on the stove. Add the shrimp until warm.
Then, top with your choice of toppings. This is what we used...
Serve on corn or flour tortillas. Corn is going to save on the fat and calories.
We served with a Mexican rice.
Also, you can make a chipotle sauce by taking sour cream and adding a chipotle sauce to it. We chose salsa verde this time around.
See, nothing to it. The Oaxaca cheese can be found in some supermarkets, but in most Mexican food stores. It is SO good! Oh, the Bear ate 3 of them and wanted more. Little doesn't like shrimp so we made her a cheese burrito.