- 10 mins
- 20 mins
Ingredients
- 1/2 cup sour cream
- 3 Tbsp mayonnaise
- 3 Tbsp milk
- 1/2 tsp ground cumin
- 1 1/2 lbs large shrimp, peeled
- 3 Tbsp butter, melted
- 2 Large garlic cloves, minced
- 4 limes, cut into quarters
- 1/2 tsp kosher salt
- 48 inches corn tortillas
- 2-3 cups finely shredded green cabbage
- bottle green tomatillo salsa
Preparation
Step 1
Whisk together the sour cream, mayonnaise, milk and cumin. Set aside. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand) In a small bowl, combine the butter and garlic. 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). 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 opague and the limes are browned. 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. 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.
RAINY DAY METHOD: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil andheat in a 350 oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.
TIP: To keep the shrimp from spinning when flipped, threat them on 2 parallel skewers instead of one.
Calories: 440.4
Total Fat: 21.7g
Cholesterol: 257.1mg
Sodium: 1396.2mg
Carbs: 36.7g