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Buttery, garlicky shrimp served on a bed of tangy vinegar slaw topped with a sharp arból chile salsa with a touch of Mexican oregano.
Arbol Chile Salsa
3 plum tomatoes
2 cloves garlic
3 to 4 árbol chiles
1/2 tsp Mexican oregano
1 tsp apple cider vinegar
4 tbsp water
1 tsp salt
2 tbsp oil
Vinegar Cabbage Slaw
3 cups finely shredded cabbage
2 tbsp apple cider vinegar
1 tsp salt
Garlic Shrimp
1 1/4 lb. of medium-sized shrimp
6 cloves garlic
3 tbsp butter
1 tsp salt
Other
12 corn tortillas
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1st Keep
 DouglasC
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