Shrimp Tacos

While planning our trip to Captiva, we (I) decided each couple would prepare a meal to be enjoyed together rather than going out to dinner every night. Dave and Charlene cooked Salmon with Crabmeat stuffing while we were in Venice with a salad and strawberry shortcake for dessert.  It was delicious, but I didn’t get a picture–I don’t know what I was thinking.  

It was another treat for us to have shrimp tacos on the boat after spending the afternoon at the beach.  

Glenn & Nancy  graciously supplied the recipe so that I can share with others. 

1.  In a bowl whisk together olive oil, garlic, cumin, salt, and cayenne pepper.  Add in shrimp and toss to coat completely.  Cover and refrigerate for 20 minutes to give the flavors a chance to marry.

2.  Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes.  Turn off the heat and cover to keep warm.

3. Use enough oil to lightly coat the bottom of a small pan, about 2 TBS.  Heat over medium high heat.  Cook tortillas one at a time until soft, about 30 seconds on each side.  Fold over to make a taco shell.  As you cook each tortilla, place them on paper towels to absorb any of the oil left over.

4.  Spoon 5 shrimp into each taco shell, top with lettuce, tomato, avocado, and cilantro lime cream.
5.  Serve

Ingredients:  1/2 cup sour cream, 4 TBS chopped fresh cilantro, 1/2 tsp cumin, zest and juice from 2 limes, salt to taste.  
Stir all ingredients together in a bowl and use to top the tacos.

Yummy!