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.