Hi on cinco de mayo I have guests coming in for the weekend. We plan to serve a taco bar with bison carne asdada, pork carnitas and shrimp or fish tacos. I'm hoping to make as much in advance as possible. Part of the reason is because I'm unsure exactly what time our guests are arriving. I'm pretty sure how to deal with the bison and pork. But my husband is allergic to all seafood so I typically very rarely serve it. If I do I do not cook it while he is in the house. Initially I was thinking of fish tacos. But I'm wondering if it would be easier to cook shrimp before he comes home for work and then quickly reheat before we serve our guests. Any advice would be greatly appreciated.