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Citrus Shrimp Tacos

Photo: Beth Dreiling-Hontzas; Styling: Rose Nguyen
Prep time 25 mins
Cook time 6 mins
Chill time 10 mins
Yield Makes 6 to 8 servings
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. 

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

How to Make It

  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.

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

  5. 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.

Cook's Notes

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