What’s more fun than planning an Halloween party that includes both children and adults? Here’s an easy idea for feeding a crowd of ghouls and goblins, without giving everyone a bad-food-hangover!

You can make up a double or triple batch of this yummy shrimp, adding dishes of pickled jalapeños and chopped fresh veggies like steamed broccoli, olives, sautéed onions, extra cheese, radishes, avocadoes, guacamole, and different kinds of salsas to make a luscious buffet that will encourage everyone to come back for more.

This recipe uses roasting to cook the shrimp. It’s the easiest way to whip up cooked shrimp quickly, and seems to concentrate their wonderful briny flavor. We almost always use cilantro when we are creating dishes with hispanic flavor. That’s because its grassy, clean flavor is perfect with the slightly spicy flavor of this cuisine. When you use cilantro you are adding Vitamin K to your body. It also has trace mineral manganese and vitamins A and B-9, known as folate, each at 1 percent of the recommended daily intake.

Easy Spicy Shrimp Tacos

2 LB Large Shrimp, peeled and deveined

2 TB Sriracha Hot Sauce

3 TB Extra Virgin Olive Oil

1 TB Lime Juice

½ Tsp Sea Salt

4 Garlic Cloves Grated

Warm Corn Tortillas

Shredded Napa Cabbage

Chopped Cilantro

Thinly Sliced Radishes

Grated Carrots

Chopped Red Onion

Chopped Avocado

Crumbled Queso Fresco or Goat Cheese

Chopped Tomatoes

Preheat the oven to 400F. Toss the shrimp with the hot sauce, oil, lime juice, sea salt and garlic cloves. Place the shrimp in one layer on two parchment lined baking sheets. Slide into the oven and cook until the shrimp are roasted, about 7 – 8 minutes. The shrimp will be done when they are pink and opaque. Top the tortillas with the shrimp and any other ingredients you’d like.