Marinade:

• In a big bowl add all ingredients. Cover and place in the refrigerator for at least 2 hours or if time permits overnight.

Spicy Red Sauce:

• Fill pot with water halfway and add 1/2 tablespoon of salt. Place pot over medium high flame and bring to a boil. Then add chiles de arbol and tomato. Boil for 25 to 30 minutes or until tomato can be pierced with a fork.
• Remove stem from chiles. Next add chiles, tomato, garlic clove, pepper, 1/4 teaspoon of salt, and water chiles boiled in  to a blender. Blend for 2 minutes.  Place red sauce in bowl and set to the side.

Sauteed Onions:

• In a large frying pan over a medium flame add olive oil, and allow oil to get hot. Then add sliced onion and seasoning salt. Fry on each side for a 5 minutes or until onion is limp. Set to the side.

Back to the shrimp:

• Remove all shrimp from bowl and cut each shrimp in half.  Then take a several big wooden skewers and place 5 to 6 pieces of shrimp on each skewer.
• Fire up the grill and allow it to get hot.
• While you’re waiting for the grill to get hot start preparing the taco dress up.

Toppings:

• Cut all vegetables and fruit as directed. Place on table along with sour cream, sauteed onions, and spicy red sauce.

Grill Shrimp:

• Place skewered shrimp on grill. Cook on each side for 3 to 4 minutes. or until pink/white and cooked all the way through.

Heat tortilla

• on open flame or grill until charred.

To Assemble:

• Start with a warm corn tortilla, then add a fork full of sauteed onions, 4 to 5 pieces of shrimp, a big spoon of spicy red sauce, a few pieces of tomato, a few avocado chunks, 2 or 3 cilantro leaves, a dollop of sour cream or crema, and lastly sprinkle with fleshy parts of orange and key lime!