Citrus Shrimp Tacos

Photo: Beth Dreiling-Hontzas; Styling: Rose Nguyen
These citrus shrimp tacos pair marinated, grilled shrimp with a homemade cream sauce and fresh corn salsa for a colorful entree that's full of flavor. 

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Prep: 25 Minutes
Cook: 6 Minutes
Chill: 10 Minutes

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
Garnish: fresh cilantro leaves

Preparation

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.

Note:

Soak wooden skewers in water at least 30 minutes before grilling to keep them from burning.

August 2008