Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Shell-on Shrimp; uncooked |
| ½ cup | Tequila |
| ½ cup | Lime juice |
| 1 teaspoon | Salt |
| 1 \N | Clove minced Garlic clove; or more to taste |
| 3 tablespoons | Olive oil; or less |
| 2 tablespoons | Chopped cilantro |
| 24 \N | Flour tortillas; (6 or 7 inches) |
| \N \N | Shredded lettuce |
| 1 \N | Avocado; sliced; or more |
| \N \N | Salsa fresca; as needed |
| 1 can | (15 oz) Black beans |
| 1 can | (10 oz) Corn kernels |
| ½ cup | Chopped red onion |
| ¼ cup | Olive oil |
| 2 tablespoons | Lime juice |
| ¼ teaspoon | Ground cumin |
| ¼ teaspoon | Oregano |
| ¼ teaspoon | Salt |
BLACK BEAN AND CORN RELISH
Peel and devein shrimp, retaining tails, if desired; set aside. Combine tequila, lime juice, salt; pour over shrimp and marinate no more than 1 hour. Saute minced garlic in 1 tablespoon oil until light brown; add shrimp, cook and stir until done, 2 to 3 minutes. Add oil as needed.
Sprinkle with cilantro and keep warm. For each taco, fold 2 soft tortillas together; fill with shredded lettuce and Black Bean and Corn Relish. Top with shrimp, avocado slices and salsa.
Black Bean and Corn Relish: Rinse and drain beans; drain corn, Combine beans and corn with remaining ingredients; refrigerate to blend flavors.
Makes about 3 cups.
*REF: Shrimp Recipes 11-Apr-98 WEBstationONE from San Diego, Ca, USA.
Shrimp Recipes and cooking tips from supplier, Ocean Garden: see
1998-Apr Hanneman/Buster
Recipe by: *
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 11, 1998