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July 13, 2012

'BOTW' Citrus Shrimp Tacos

During the summer we manage to throw at least one big bash of a party.  This summer it's 'Margarita Madness' and it's happening next Friday.  To go along with the five gallons of margaritas I'm making, we've decided on a taco/burrito bar.  Scanning the web for ideas I came across these lucious things.....Citrus Shrip Tacos by Southern Living.

Don't they look GOOD! 

Not sure I can do shrimp for 100 people.....probably more along the lines of shredded chicken, but I couldn't resist featuring these on my 'Best of the Web' for this week. 






Photo and recipe by Southern Living


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


  • Preperation
    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.

    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



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