flour or corn tortillas
1 tablespoon D’Olivo Red Apple Dark Balsamic Vinegar
1 tablespoon D’Olivo Cilantro and Roasted Onion Olive Oil
1 lb frozen shrimp
1 teaspoon fresh chopped chives​
2 cups shredded lettuce

Thaw shrimp while heating the D’Olivo Cilantro and Roasted Onion Olive Oil and D’Olivo Red Apple Dark Balsamic Vinegar over an extremely low flame in a cast iron or similarly heavy frying pan.

Add the shrimp, shells on. Cook over an exceptionally low heat for 30 minutes, stirring to coat the shrimp with the reduced liquid. Add shrimp, chopped chives, shredded lettuce, and any other desired toppings to tortilla shells. Shrimp can also be added to salads or eaten right out of the pan with crusty bread.

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