Citrus Shrimp Tacos

By á-168951

Ingredients

• Servings 6 to 8
• Soak wooden skewers in water at least 30 minutes before grilling to keep them from burning.
• 2 lb. unpeeled, large raw shrimp
• 20 (12-inch long) skewers
• 2 Tbs southwest seasoning
• 3 garlic cloves, minced
• 1/3 cup lime juice
• 3 Tbs 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

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

1. Peel shrip; devein, if desired. Thread shrimp onto skewers.
2. Preheat grill to 350 to 400 degrees (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.

Note: for testing purposes only, Emeril's Southwest Seasoning was used.

Southwest Cream Sauce: Whisk together 1 (16-oz) container sour cream; 1 garlic clove, minced; 2 Tbs 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 Tbs chopped fresh cilantro and 2 Tbs fresh lime juice until smooth. Cover and chill until ready to serve. Makes about 2 cups.

Grilled Corn Salsa:
(Makes about 6 cups)
3 ears fresh corn, husks removed
Vegetable cooking spray
1 tsp salt
1/2 tsp pepper
3 medium tomatoes, seeded and chopped
2 jalapeno peppers, seeded and minced
2 (15 oz) cans black bean, rinsed and drained
3/4 cup chopped fresh cilantro
1/3 cup fresh lime juice
2 Tbs chopped fresh mint
2 avocados
Tortilla chips

• Preheat grill to 350 to 400 degrees (medium-high).
• Lightly coat corn cobs with cooking spray. Sprinkle with salt and pepper.
• Grill corn, covered with grill lid, 15 to 20 minutes or until golden brown, turning every 5 minutes. Remove from grill; cool 15 minutes
• Hold each grilled cob upright on a cutting board; carefully cut downward, cutting kernels from cob. Discard cobs; place kernels in a large bowl. Gently stir in tomatoes and next 5 ingredients. Cover and chill until ready to serve, if desired.
• If chilled, let corn mixture stand at room temperature 30 minutes. Peel and chop avocados; toss with corn mixture just before serving. Serve with tortilla chips.