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This fast and festive dinner pairs a slightly smoky cheese with fresh shrimp and avocado.
By Susan Benton
Living in the Florida Panhandle I’m lucky to have an abundance of wonderful seafood that comes fresh off the docks from local fishermen. I decided to use the Classic Castello in my Shrimp Tacos as it is smooth and has a slightly smoky aroma with a spicy hint of mountain herbs. I found some wonderful corn tortilla’s and a fresh Florida avocado, so not much more was needed. This is another simple, quick and easy recipe that can feed one, two, or a crowd. You can make your own Ranchero sauce to drizzle on top, purchase your favorite, or do what I did… use Sriracha! The shrimp are fantastic when grilled (adding to the smoky flavor), roasted, or pan seared which literally takes less then 90 seconds… my choice. The entire cooking process takes less than 20 minutes and the end result is sooo delicious you will want to shout Olé!
Susan Benton is the go to resource for foodies visiting Pensacola to Panama City Beach. She is a food and travel journalist with published articles and photography in many local, regional and national publications. Her website is 30AEATS.com where she writes about the secrets of Gulf Coast food.