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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 1 |
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These citrus shrimp tacos pair marinated, grilled shrimp with a homemade cream sauce and fresh corn salsa for a colorful entree that's full of flavor. Ingredients:
2 pounds unpeeled, large raw shrimp |
20 (12-inch-long) skewers |
2 tablespoons southwest seasoning |
3 garlic cloves, minced |
1/3 cup lime juice |
3 tablespoons lemon juice |
16 (8-inch) soft taco-size flour tortillas, warmed |
1 head iceberg lettuce, finely shredded |
1 head radicchio, finely shredded |
southwest cream sauce |
grilled corn salsa |
garnish: fresh cilantro leaves |
Directions:
1. Peel shrimp; devein, if desired. Thread shrimp onto skewers.
2. Preheat grill to 350° to 400° (medium-high). Combine Southwest seasoning and garlic in a long shallow dish; add lime juice, lemon juice, and shrimp, turning to coat. Cover and chill 10 minutes. Remove shrimp from marinade, discarding marinade.
3. Grill shrimp, without grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers. Serve in warm tortillas with next 4 ingredients. Garnish, if desired.
4. Note: For testing purposes only, we used Emeril's Southwest Seasoning.
5. Southwest Cream Sauce: Whisk together 1 (16-oz.) container sour cream; 1 garlic clove, minced; 2 Tbsp. finely chopped red onion; 1 tsp. chili powder; 1/2 tsp. ground cumin; 1/2 tsp. ground red pepper; and 1/4 tsp. salt. Whisk in 2 Tbsp. chopped fresh cilantro and 2 Tbsp. fresh lime juice until smooth. Cover and chill until ready to serve. Makes about 2 cups; Prep: 10 min.
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