Shrimp Tacos with Spicy Mayo

2 lb large shrimp, peeled and deveined

1/4 cup olive oil

1 1/2 teaspoons salt

1 1/2 teaspoons ground black pepper

1 teaspoon garlic powder, divided

1 1/2 teaspoons paprika, divided

1/2 cup mayonnaise

1/3 cup sour cream

1 lime, zested and halved for juicing 

3/4 cup cilantro, chopped and divided

1 large clove garlic, minced

cayenne pepper (if desired)

10 small soft corn tortillas

1 bunch arugula, chopped (approx. 1 cup)

1/2 cup Peppadew™ peppers, chopped (optional)

1 1/2 cup sprouts

Preheat oven to 425°.

Pat shrimp dry with a paper towel. On baking sheet, place shrimp in a single layer. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder and 1 teaspoon paprika. Roast 3–4 minutes, then flip the shrimp and cook another 2 minutes. Do not overcook shrimp. Shrimp will turn pink and will no longer be translucent when cooked.

In a separate bowl, mix together mayonnaise, sour cream, 1/2 teaspoon lime zest, 1 1/2 teaspoons lime juice, 1 1/2 teaspoons cilantro, minced garlic, 1/2 teaspoon paprika and a pinch of cayenne pepper. Set aside.

Warm tortillas over a low flame on a gas stove, turning often, or steam in a bamboo steamer. Wrap heated tortillas in a cloth or clean towel to keep warm. In the center of each tortilla, place 1 tablespoon of the Spicy Mayo mixture, arugula, shrimp, Peppadew peppers, sprouts, cilantro and a squeeze of lime juice. Makes 5–6 servings.