Peel the greenish rind from your kohlrabi until just the while flesh inside remains. I use a knife because my vegetable peeler isn't thick enough. Cut into matchsticks. Slice your red onion into thin strips. Place these in a clean glass jar - you can make them each separately but I made them together.

Add the sugar, salt and vinegar to a small saucepan and bring to a boil, stirring until all the sugar and salt is dissolved. Using a funnel or steady hand, pour carefully into the jar. If the onion and kholrabi are not fully submerged, you can top it off with some more vinegar.

Allow to come to room temperature, then cover the jar and put in the fridge for at least 6 hours, preferably overnight. Note: this is not a shelf-stable product. Quick pickles should be stored in the fridge and used within two weeks.

Defrost shrimp if they're frozen. Small-dice the garlic scapes. Cut the lime into wedges. Wash & shred the lettuce.

Heat a small drizzle of oil in a pan on medium and add the garlic scapes. Cook for 2-3 minutes.

Transfer cooked scapes to a small bowl (reserving the pan) and mix in the sour cream. Squeeze the lime wedges and mix again, then set aside.

To the reserved pan, add your shrimp. Cook according to directions (typically 3-4 minutes), or until warmed-through for previously cooked shrimp. I wait to add seasoning so I can see the desired colour change in the shrimp that indicates doneness. Add your seasoning to the pan and stir until shrimp are evenly coated. Remove from heat.

Assemble your masterpiece! Here you can get creative but I put down my tortillas (accidentally bought tiny ones, so layered three in a row), then made a bed of shredded lettuce and added the pickled onion and kholrabi there. I made a line of shrimp and spooned the crema overtop.