We love tacos. And are prone to stuffing them with everything from chilli to short ribs to leftovers. But when we have people over we don't necessarily want to hand them Monday's night takeout container with a pile of tortillas. So we quick boil shrimp in beer which is nearly as easy, absolutely delicious and impresses your friends just a bit more than leftover moo shu pork.
For this round we paired the shrimp with wasabi spiked yogurt, Asian slaw and lime zested peanuts - but you can top with whatever you like.
