Serves 6-8

Ingredients

  • 2 pounds, large raw shrimp (peeled & devined is preferable)
  • 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

For the Southwest Cream Sauce:

  • 1 (16-oz.) container sour cream
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice

For the Grilled Corn Salsa:

  • 3 ears fresh corn, husks removed
  • Vegetable cooking spray
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 medium tomatoes, seeded and chopped
  • 2 jalapeño peppers, seeded and minced
  • 2 (15-oz.) cans black beans, rinsed and drained
  • 3/4 cup chopped fresh cilantro
  • 1/3 cup fresh lime juice
  • 2 tablespoons chopped fresh mint
  • 2 avocados

 

Directions

Prepare Southwest Cream Sauce:
Whisk together sour cream; garlic, red onion; chili powder; cumin; ground red pepper; and salt. Whisk in cilantro and lime juice until smooth. Cover and chill until ready to serve.

Prepare Grilled Corn Salsa:

  1. Preheat grill to 350° to 400° (medium-high). Lightly coat corn cobs with cooking spray. Sprinkle with salt and pepper.
  2. Grill corn, covered with grill lid, 15 to 20 minutes or until golden brown, turning every 5 minutes. Remove from grill; cool 15 minutes.
  3. 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 ready to serve, if desired.  Serve at near room temperature.

Prepare Shrimp Tacos:

  1. Peel shrimp; devein, if necessary.  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.

 

Click below for a pdf:
Citrus Shrimp Tacos