12largeshrimpsraw, fresh or thawed, shelled and deveined
1pinchground black pepper
Juice of 1/2 limeplus 4 lime wedges to serve with crepes
1/4cupshredded purple cabbageoptional
2tablespoonschopped cilantro or parsley
Prepare the tapioca crepes according to the directions in the RECIPE. Please, double the tapioca crepe recipe in order to prepare 4 crepes. When they are ready, spread only a bit of salted butter on top.
To prepare the shrimp, pat them dry and reserve. Heat the oil in a large, non-stick skillet over medium heat and cook the garlic for about 30 seconds. Add the shrimp and let cook until color changes to a light pink, about 2-3 minutes.
Season with salt, pepper and cumin, swirling the pan to combine. Then, add the lime juice and then the palm oil, if desired, swirling/stirring until incorporated. Remove skillet from the heat.
Place tapioca crepes on a serving plate/ paper basket, top each with about 1/4 cup of mixed leaves and about 1 Tablespoon of shredded purple cabbage per crepe if desired. Top with 2 cherry tomato halves as well as 3 sautéed shrimp per crepe.
Sprinkle a bit of cilantro or parsley on top of each and serve immediately while still warm. Serve shrimp tapioca crepes with a wedge of lime to squeeze over the filling, along with your favorite beer, or guaraná soda (or Ginger Ale). Enjoy!
NOTE that the calories don't include the tapioca crepes.