PHOTO PROVIDED Chef Loretta Paganini

Shrimp tacos are just too good to enjoy only once in a while at a restaurant. This is an easy recipe that can be prepared in no time and even made ahead. Serves eight. (Chef tip: It is best to make the vegetable slaw ahead of time and leave it to marinate in the refrigerator for a few hours.)

1 pound shrimp, peeled and deveined, tails removed

1/4 cup vegetable oil

1 lime, juiced and zest

1 tablespoon tequila

1 jalapeno, seeded and chopped

1 teaspoon fresh cilantro leaves, chopped

1 teaspoon ground cumin

1 teaspoon sea salt

16 (6-inch) flour tortillas

Preheat grill to medium heat. Rinse the shrimp and place in a small bowl dish. Whisk together the oil, lime juice and zest, tequila, jalapeno and cilantro and pour over the shrimp. Let marinate for 15 minutes in the refrigerator.

Remove the shrimp from the marinade and place onto the hot grill. Grill while basting with the marinade for two to three minutes on each side or until the shrimp are opaque throughout. Place the tortillas on the grill for one minute on each side. Divide the shrimp among the tortillas, add the vegetable slaw and serve.

VEGETABLE SLAW:

1/2 cup green cabbage, sliced thin

1/2 cup red cabbage, sliced thin

1/2 cup carrots, peeled and sliced thin

1 teaspoon Dijon mustard

1 teaspoon granulated sugar

1 tablespoon cider vinegar

1/2 teaspoon celery salt

1/2 teaspoon sea salt

1/2 cup mayonnaise

In a small non-reactive bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery salt and salt. Place the carrots and cabbages in a large glass bowl. Pour enough dressing over the vegetables to completely coat and moisten them. Taste for seasoning and adjust if necessary.