shrimpie tacos

Juewon and I visited L.A. in the middle of February, and though many delicious meals were had, one definitely stood out.  I had my first Rubio's shrimp taco the morning we went to Disneyland, and I was lost for words.  It was the king of tacos.  Here is my attempt to make something passable to fulfill my craving while in Cleveland.

1. Marinate de-veined, de-tailed shrmp in lime juice, salt, and cilantro.  Grill in olive oil until cooked and slice.
2. Warm corn tortillas on skillet with or without oil.
3. Add chopped raw cabbage.
4. Top with blended unflavored yogurt with lime juice, salt, and cilantro to taste.
5. Dress with hot sauce and salsa to taste.  Yum!

barley with shrimp and baby lima beans

Ingredients
Pearled Barley - 1.5 cups
Frozen Shrimp - 8 oz
Frozen Baby Lima Beans .5 lb
Chili Powder - 1 tbsp
Garlic Powder - Dash
Peanut Oil - 1 tbsp

Prep: Thaw the shrimp and baby lima beans in lukewarm water. De-tail the shrimp and chop into 4 even pieces.


1 BARLEY: Barley can be boiled and drained like pasta, but if you like to be more precise with your measurements, it is generally made in a 1:3 ratio with water. This should take about 15 minutes.

2 TOPPINGS: Heat 1 tbsp of peanut oil in a large pan and sauté the shrimp and baby lima beans. Add 1 tbsp chili powder and salt to taste.

3 MIX: When the barley is done, drain as much water as you can and add to the pan. Cook until it starts to sizzle. Add a dash of garlic powder, salt to taste, and serve!