3 tablespoons olive oil
2 pounds small shrimp, peeled and deveined
1 large onion, thinly sliced
2 cloves garlic, minced
1 medium sweet onion
1 medium yellow sunflower, halved and seeded
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon dried tarragon
1/4 teaspoon dried sage
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/4 teaspoon dried sage
1/4 cup chopped fresh parsley
1/4 cup chopped fresh parsley
1/4 cup chopped fresh parsley
3 tablespoons olive oil
3 tablespoons chili powder
1/2 teaspoon dried oregano
Heat oil in a large saucepan over medium heat. Season shrimp with garlic powder and saute 10 minutes on each side. Place in oil and brown on one side, then flip and brown on the other side. Remove from oil, and drain on paper towels.
Heat oil in large stock pot over medium heat. Add onion slices, and saute 8 minutes on each side. Add garlic powder and saute 3 minutes on each side. Add olive oil, chili powder, oregano, rosemary, basil, thyme, sage, tarragon, sage, parsley, parsley, parsley, parsley, parsley, parsley, parsley, parsley, parsley, parsley, parsley, parsley, parsley, parsley, parsley, parsley, parsley, parsley, parsley, parsley, parsley. Cook 10 minutes, turning occasionally, until brown on both sides. Remove from pot, and cool completely. Serve ½ of shrimp over cooked tortillas in sandwiches or lettuce bowls.