Grilled Shrimp Tacos With a Zesty Cream Sauce

By garciamoss

Ingredients

• Zesty Cream Sauce:
• 6 large shrimp, shelled and deveined
• 1/4 cup olive oil
• 1 tablespoons chili powder
• 4 cloves garlic, minced
• 1 teaspoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Pinch of fresh chopped cilantro, optional (about 1/2 teaspoon)
• Wooden skewers soaked in water
• Taco-sized tortillas (flour, corn or combination of wheat and corn)
• 1 cup shredded lettuce
• 1/4 cup mayo
• 1/4 cup sour cream
• 4 oz cream cheese
• 1 teaspoon spicy barbecue sauce
• 2 tablespoons plus 1 teaspoon lemon or lime juice
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon sweet or smoked paprika, optional
• Pinch of Cayenne pepper
• Salt and pepper to taste
• Lemon wedges and avocado slices for garnish

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. Soak skewers in water. Prepare Zesty Cream Sauce and refrigerate.

2. Prepare marinade for shrimp.

3. In a bowl, whisk together olive oil, chili powder, garlic, lime juice, salt and pepper and cilantro. Skewer the shrimp (4 to a skewer) and brush with marinade.

4. Heat grill or skillet. Place shrimp on grill or in skillet (medium high) and cook until golden brown on each side, about 1½ minutes per side. Remove the shrimp from the skewers.

5. Slather Zesty cream sauce on tortilla. Fold over. Add lettuce, shrimp and more sauce for topping. Serve with lemon wedge and avocado slices.


For the Zesty Cream Sauce:
Mix together and refrigerate until ready to serve.