From the June/July 2019 issue


For the ranch dressing:

  • 3 tbsp extra-virgin olive oil
  • 1 clove garlic, minced (1 tsp)
  • ½ cup avocado-oil mayonnaise
½ tsp mustard powder
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 2 tbsp chopped fresh parsley
  • 1 tsp dried dill
¼ tsp raw honey
  • Fine sea salt and freshly ground black pepper

For the Shrimp:

  • 1 ½ tbsp ghee
  • 1 ¼ lbs peeled, deveined medium shrimp
  • Fine sea salt and freshly ground black pepper
2 tbsp Frank’s Red Hot (or other hot sauce)
  • 8 radishes (6 oz), halved, sliced (1 cup)
  • 4 ribs celery (3 oz), chopped (3/4 cup)
  • Warmed grain-free tortillas and/or lettuce leaves for wrapping
  • Other taco toppings, such as avocado, cilantro, cotija, etc., optional


  1. Make dressing: Combine olive oil and garlic in a small, unheated skillet. Turn heat to medium-low and cook until mixture sizzles. Let cook 30 seconds, then transfer to a small food processor and add remaining ingredients except salt and pepper. Blend until smooth. Thin with 1 to 2 tbsp water, if needed. Taste and season with salt and pepper. Yield: ¾ cup (You can make dressing up to 2 days ahead; cover and refrigerate.)
  2. Make shrimp: Warm ghee in a large skillet over medium heat. Add shrimp, season very lightly with salt and pepper and cook, stirring occasionally, until just turning opaque, about 1 to 2 minutes. Add hot sauce; continue to cook, stirring, until sauce thickens and shrimp is just cooked through, about 1 to 2 minutes longer.
  3. Spoon shrimp into a bowl. Serve with dressing, with tortillas, radishes and celery, and other toppings on the side, and let everyone build their own tacos.