On Christmas Eve we served a platter of shrimp with cocktail sauce and ribs that John had made hors d’oeuvre-accessible by removing the meat that was on the bones so they could be held like lollipops. Not everything got eaten so I needed to craft a dinner out of leftover shrimp and pork. I turned it into shrimp tacos with a side of beans with pork.

Unsurprisingly it was a hit!