
From the June/July 2019 issue
PREP TIME: 15 MINS
COOK TIME: 10 MINS
SERVINGS: 4
Ingredients
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
Directions
- 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.)
- 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.
- 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.

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