1/2 pound shelled, deveined shrimp (raw, medium)(225 gm) tail on
grated zest and juice 1 lemon
Celery salt and cracked black pepper to taste
2 tablespoons olive oil (25 milliliters)
2 green onions, sliced
1 stalk celery, diced
6 cherry tomatoes, cut in half
Tobasco and Worcestershire sauce to taste
4 soft shell tacos
Sour cream, guacamole optional
In a medium bowl, combine the shrimp, grated lemon zest, celery salt and pepper. Toss to combine.
Heat the olive oil over medium skillet. When hot, add the shrimp mixture and toss rapidly for one to two minutes , just until shrimp turns pink. Add onions, celery and cherry tomatoes and toss for one more minutes, just until shrimp start to curl. Finish with tobasco, Worchestershire , juice of lemon and splash of vodka, if desired.
Sprinkle with parsley and serve in taco shells with desired additional toppings.