Our mouths started watering which is a sure sign we need to make a recipe. We simplified things by serving the shrimp in soft tortillas. Test kitchen-tested, Monica approved. Cook, relax and enjoy!

What you’ll need:

1 clove garlic 2 Tbsp fish sauce fresh cilantro sprigs 12 ounces medium shrimp 2 Persian cucumbers 2 radishes 1 serrano chile 1 lime 4 flour tortillas fresh mint sprigs sugar coarse salt neutral oil, such as safflower or vegetable

Equipment:

microplane or grater baking sheet large skillet

Recipe steps:

1. Make marinade

Peel garlic and finely grate into a large bowl. Add fish sauce and whisk to combine. Finely chop cilantro stems and add to bowl; set cilantro leaves aside. Add shrimp to fish sauce mixture and toss to combine. Marinate 15 minutes.

2. Make cucumber salad

Thinly slice cucumbers and place in a medium bowl. Thinly slice radishes and serrano (using less or omitting for less heat) and add to bowl . Halve lime and squeeze half over vegetables. Add 1 teaspoon sugar and ¼ teaspoon salt and toss to combine.

3. Warm tortillas

Preheat broiler with rack 6-inches from heating element. Place tortillas on a baking sheet and broil, turning once, until puffed, 2–3 minutes. Wrap in aluminum foil or a dish towel until ready to serve.

  1. Prep garnishes

Pick mint leaves from stems and add to a bowl with cilantro. Cut remaining half of lime into wedges.

  1. Cook shrimp

Heat 1 teaspoon oil in a large skillet over medium-high. Remove shrimp from marinade and reserve. Add shrimp to skillet and cook, turning once, until opaque, about 1 minute per side. Add marinade and cook until almost evaporated, 1 more minute.

6. Assemble

Fill warm tortillas with shrimp, top with cucumber and radish salad and herbs. Serve with lime wedges. Enjoy!