Grilled Shrimp Tacos

Chinese,

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Thread shrimp onto pre-soaked wooden skewers, brush with a finger licking garlic butter, and grill alongside lime wedges. Before serving, toss the tortillas on the grill for 30 seconds on each side to add a smoky char. Serve the tacos with cumin-spiced sour cream, shredded cabbage, and tomatillo salsa.

Hands-On Time 35 minutes Total Time 35 minutes

Ingredients
1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
1 1/2 pounds large shrimp, peeled
3 tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters kosher salt
8 6-inch corn tortillas
2 to 3 cups finely shredded green cabbage jarred green tomatillo salsa
Directions

•  Grilled Shrimp Tacos

•     Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
•     Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
•     Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
•     Remove from grill. Lightly salt the shrimp.
•     Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
•     Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.