Dinner tonight was a mashup of two of my favorite shrimp meals. The first was a riff on shrimp flavor Ramen with Beech mushrooms (Hypsizygus tessulatus), shrimp, and a wedge of lime. The second was a Mexican shrimp cocktail. The red cocktail sauce is augmented with diced jalapeno, thinly sliced rounds of green onion, diced avocado, a squeeze of lime, and a crunchy onion stalk.
