This recipe can be used as an appetizer or main course. You definitely will find it very tasty and filling.

Pre-Heat your cooker for grilling. In this cook I'm cooking on a Scottsdale by Arizona BBQ Outfitters.  This can also be cooked on your stove top in a large pan.

Start by peeling 2 cloves fresh garlic. Finely chop the garlic and set it aside for later. Cut up three bunches of green onion. I like to slice them into 1/2" pieces. Set the Green onion aside in a small bowl. Next slice up one pound of Baby Bella Crimini Mushroom or Mushrooms of your liking. I like to use pre sliced mushrooms as it cuts down on the prep time.

Now lets prepare the shrimp. In this recipe I used 1 1/2 pounds of 21/25 count shrimp. De-vein and peel the shrimp then rinse them. Pat the shrimp dry  then place them into a medium mixing bowl. Drizzle 1 1/2 Tbsp. of extra virgin olive oil over the shrimp and using your hand stir them around. Make sure they all are coated. Sprinkle 1 1/2 Tbsp. of Mad Hunky Meats "Hot Ass Whang" Rub over the shrimp and mix with your hands until the shrimp are evenly coated.

It's now time to get to cooking! Heat a large skillet. Be careful not to get the skillet too hot. 375 degrees should do it. On a stovetop Medium high heat. You do not want to burn and discolor the butter. Add 3/4 stick butter in slices to the pan. As soon as the butter is half melted add the one pound of Mushrooms. Even out the mushrooms in the pan so they cook evenly. After a couple minutes add the green onion.

Continue cooking until the onion starts to soften. Add 1 Tsp. of coarse ground pepper and 1 Tsp. red pepper flake. Give it all a good stir. Next add the shrimp. Push the shrimp to the bottom of the skillet evenly distributed around the skillet. This will ensure the shrimp cook evenly. Do not over cook the shrimp. Give them 1 1/2 minutes on one side then add the garlic. Mix the garlic into everything. Continue cooking until the shrimp are no longer translucent and are firm to the touch. 

Remove the shrimp and place into a medium bowl. It's time to build the tacos. I use mission medium soft taco shells. I also like to start with a couple spoons of Pic De Gallo. The kind I use has a hint of lime that goes very well with the Cajun Shrimp.

Add a large spoon of shrimp and mushrooms to each soft taco shell and fold into a taco.

That's it!  Amazing flavor and perfect for game day. 

Thanks for viewing and remember....