Garlic Shrimp Tacos

4 ounces fresh rock shrimp
1/2 cup lime juice
6 tablespoons chopped fresh peeled garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup all-purpose flour
1/4 cup peanut oil
1/4 cup butter, diced
Additional salt and pepper to taste
8 corn tortillas

Topping:
3 medium radishes, grated
1 cup thinly sliced cabbage
1 medium tomato, seeded and diced
1/4 cup cilantro leaves

In a small bowl, combine shrimp, lime juice, garlic, salt and pepper. Set aside to marinate for 15 minutes.

Meanwhile, place flour in a medium bowl. Remove shrimp from marinade and drain well. Set marinade aside. Toss shrimp in flour to coat. Remove shrimp to a separate plate. Discard any remaining flour.

Heat peanut oil in a medium saute pan over medium high heat. Saute shrimp for 3 minutes. Add remaining marinade and saute for another 3 minutes. Finish off the dish by adding butter and tossing with the shrimp and garlic mixture. Add additional salt and pepper to taste.

Combine topping ingredients in a small bowl and set aside.

Heat tortillas one at a time in a small, dry saute pan over high heat, just until hot and softened. Stack 2 tortillas on top of each other, fill with one-quarter of the shrimp and top with desired amount of topping. Serve immediately.

Makes 4 tacos.