Citrus Shrimp Tacos

By txnurselaw

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

Details

Servings 25
Adapted from find.myrecipes.com

Preparation

Step 1

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.

Note: For testing purposes only, we used Emeril's Southwest Seasoning.

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.