Chipotle Shrimp Tacos

Summer! You are here! And I love you! And you make me want to proclaim to the world that I have graduated from college and will now embark on a nomadic journey cooking, eating, and photographing food while writing and traveling and sipping fine wines from all around the world. Well….a girl can dream, right?
Actually, I have a little over a month until I venture to Europe and in my spare time I am doing the following things.
1. Learning the fundamental basics of Croatian. Apparently I asked my friend’s family where my childseat was the other day and then proceeded to ask how the cabbage was doing…maybe I haven’t quite caught on to the whole foreign language thing just yet. I’m willing to give it time.
2. Comprising a book of flash fiction. I’ve discovered that this short form of writing actually works with my inability to focus on anything other than my upcoming travels.
3. Trying to eat three good meals a day and exercise daily so as to not feel the desire to hide behind plants/trees/other botanical shrubbery when the smoldering heat and beautiful oceans force me out of sweat pants and into a bikini during these upcoming summer months.
Okay…my to-do/not-to-do list is done. Onto these chipotle shrimp tacos. They only take about 15 minutes to prepare and they are heavenly (especially when entertaining company).

Ingredients:
Yield:4 servings (two filled tacos each)
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile powder
about 30 shrimp
1 teaspoon olive oil
8 six inch corn tortillas
2 cups shredded iceberg lettuce
1 ripe avocado, peeled and sliced
3/4 cup salsa verde

Directions:
1. Combine the chili powder, sugar, salt, cumin, and chipotle chile powder in a bowl and add the shrimp. Toss to coat.
2. Heat the oil in a large skillet over medium heat. Add the shrimp mixture to the pan and cook for about 1 and 1/2 minutes on each side or until done. Remove the shrimp from the pan.
3. Heat the tortillas in a warmed skillet. I didn’t want them to be fried, just warmed, so I didn’t use oil. You can do either! Or heating them in the microwave works too.
4. Place two tortillas on each plate and top with ingredients.
Do as I did and savor the tastes of a soon-to-be wonderful summer!

Cheers!
-Bay