- 8
Ingredients
- Southwest Cream Sauce:
- 2 lb. unpeeled, large raw shrimp
- 20 (12 in.) skewers
- 2 Tb. Southwest seasoning, (Emeril's)
- 3 cloves garlic, minced
- 1/3 c. lime juice
- 3 Tb. lemon juice
- 16 (8 inch) soft taco-size flour tortillas, warmed
- 1 head iceberg lettuce, finely shredded
- 1 head radicchio, finely shredded
- 1 (16 oz.) sour cream
- 1 garlic clove, minced
- 2 Tb. finely chopped red onion
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. ground red pepper
- 1/4 tsp. salt
- 2 Tb. chopped fresh cilantro
- 2 Tb. fres lime juice
- Grilled Corn Salsa:
- 3 ears fresh corn, husks removed
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 medium tomatoes, seeded and chopped
- 2 jalapeno peppers, seeded and minced
- 2 (15 oz.) cans black beans, rinsed and drained
- 3/4 c. chopped fresh cilantro
- 1/3 c. fresh lime juice
- 2 Tb. chopped fresh mint
- 2 avocados
- opt. tortilla chips
Preparation
Step 1
1. Peel shrimp; devein, if desired. Thread shrimp onto skewers.
2. Preheat grill to 350-400 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, 2-3 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers. Serve in warm tortillas with next four ingredients. Garnish, if desired.
4. For Southwest Cream Sauce, whisk together the sour cream, garlic, onion, chili powder, cumin, red pepper, and salt. Whisk in the cilantro and lime juice til smooth. Cover and chill until ready to use.
5. For Grilled Corn Salsa, preheat the grill to 350-400 degrees (medium-high). Lightly coat corn dcobs with cooking spray. Sprinkle with salt and pepper. Grill corn, covered with grill lid, 15-20 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 until ready to serve. 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, if desired.