After several failed shrimp dishes (mostly due to the poor quality of shrimp) finally something great! Large gulf shrimps (20-30 per lb) in their shells marinated with mexican flavors – fresh bay leave/oregano/hot green chile powder/lime zest, and olive oil. Cooked on a very hot skillet for about 5mins total turning once.
Nice side fashioned from Bayless potato tacos: poblano rajas con cream with chard leaves wilted in and shuttered cooked fingerlings added at the end. Totally good on its own.

Excellent breakfast: scrambled eggs, dry roasted jalapenos and shredded jack cheese added at the end. Soft corn tortillas. Pickled lemon/cabbage/carrot slaw. Windows widely opened into the early summer.