Ingredients:
Corn tortillas (La Banderita is my gluten free favorite!)
1 dozen shrimp, peeled with tails off
1 cup mayo
1 lime
Shredded lettuce
Grated cheese—your choice
Chili powder
Minced garlic

Chili-lime Mayo
1. Squeeze in 1/2 of fresh lime into the 1 cup of mayo to thin down mayo and for flavor
2. Sprinkle in chili powder to taste and a pinch of minced garlic, then place in fridge

Shrimp Tacos
1. Saute shrimp until pink, then set aside
2. Warm up corn tortillas in a skillet
3. Place cooked  shrimp, lettuce, cheese on to a corn tortilla and add chili lime mayo to top!