two pounds shelled rock shrimp
chili powder blend
half cup dry white wine
half cup whole milk
handmade corn tortillas (we got them here)
salsa fresca (optional)
Mix plenty of chili powder blend and salt with olive oil to make a paste.
Coat the shrimp with the paste and allow to marinate for at least a few hours.
Sautee the shrimp all at once in a pan on medium-high. They will release a substantial amount of juices. When they are cooked through, remove the shrimp. The remaining liquid is the base for an amazing bisque-like sauce.
Turn up the heat and add the milk and wine.
Reduce until you have a nice thick sauce, adding salt and black pepper to taste.
Put the cabbage on first.
Then shrimp, avocado, queso fresco, squeeze of lime, and finish with the sauce. We ended up not using any of the salsa fresca.