Sweet & Tangy Shrimp Tacos

2 tablespoons butter

1/2 medium red onion, diced

1 pound shelled, raw large shrimp

1 teaspoon sugar

1/2 teaspoon red pepper flakes

1/2 cup thinly sliced jarred Peppadew peppers

Ground black pepper

4 (8-inch) flour tortillas

1 heart romaine lettuce, finely chopped

2 ounces crumbled fresh goat cheese

1 avocado, peeled, pitted and sliced

In a large sauté pan over medium-high heat, melt the butter. Add the onion and sauté until translucent, about 5 minutes. Add the shrimp and sugar, and sauté until just barely pink and firm, 3 to 5 minutes. Stir in the red pepper flakes and Peppadews, then heat for another minute. Season with black pepper.

Down the center of each tortilla, arrange a quarter of the romaine, then top with 1/4 of the shrimp and Peppadew mixture. Top each serving with 1/4 of the cheese and avocado slices. Serve immediately. Makes 4 tacos.