Countdown to Cinco De Mayo.. One of my fave dishes..

Shrimp tacos:

2 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1 jalapeno or serrano pepper, seeded and finely chopped
1 pound small shrimp, peeled and devined, tails removed
Salt and freshly ground black pepper
Zest and juice of 1 lime
A handful of chopped fresh flat-leaf parsley or 1 tablespoon chopped fresh cilantro, your choice ( I use a little of both)
For the shrimp filling, heat a medium nonstick skillet over medium-high heat. Add the EVOO. Add the garlic, jalapenos, then shrimp and cook, stirring constantly, until the shrimp are pink and firm, 3 to 4 minutes. Season the shrimp with salt and pepper, lime zest and juice, and chopped parsley or cilantro.

I use soft taco shells, shredded cheese, sometimes avocado slices or sour cream on ours. But you could add your other fave taco toppings too.