Yield: 6 Servings
|1½ pounds||Shell-on Shrimp; uncooked|
|½ cup||Lime juice|
|1||Clove minced Garlic clove; or more to taste|
|3 tablespoons||Olive oil; or less|
|2 tablespoons||Chopped cilantro|
|24||Flour tortillas; (6 or 7 inches)|
|1||Avocado; sliced; or more|
|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|
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
Recipe by: *
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 11, 1998