Grilled Shrimp Tacos

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup sour cream
• 3 tablespoons mayonnaise
• 3 tablespoons milk
• 1/2 teaspoon ground cumin
• 1 1/2 lbs large shrimp, peeled
• 3 tablespoons butter, melted
• 2 large garlic cloves, minced
• 4 limes, cut into quarters
• 1/2 teaspoon kosher salt
• 48 inches corn tortillas
• 2 -3 cups finely shredded green cabbage
• bottled green tomatillo salsa

Recipe

• 1 whisk together the sour cream, mayonnaise, milk, and cumin. set aside.
• 2 skewer the shrimp. (if using wood skewers, soak them in water for 10 minutes beforehand.)
• 3 in a small bowl, combine the butter and garlic.
• 4 preheat a gas grill to high; adjust to medium after 15 minutes. (if cooking over charcoal, allow the coals to burn until they are covered with gray ash.)
• 5 brush the skewered shrimp with the garlic butter. place them on the grill with the limes. cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
• 6 remove from grill. lightly salt the shrimp. grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
• 7 to serve, pull the shrimp off the skewers and divide them evenly among the tortillas. top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.
• 8 rainy-day method: broil the shrimp and limes about 4 inches from the heat using the cooking times above. wrap the tortillas in foil and heat in a 350° f oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.
• 9 tip- to keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.