Shelly's Recipe

MARGARITA SHRIMP TACOS

Category: Sandwiches

Shrimp Taco
1 1/2 lbs Shrimp, shell-on, uncooked
1/2 cup Tequila
1/2 cup Lime juice
1 tsp Salt
1 or 2 Garlic clove, minced
2 to 3 Tbsp Olive Oil
2 Tbsp Cilantro, chopped
24 Flour tortillas (6 or 7 inches)
Shredded lettuce as needed
Black Bean and Corn Relish* as needed
Salsa fresca as needed

Black Bean and Corn Relish
1 - 15 oz can Black beans
1 - 10 oz. can Corn kernels
1/2 cup red onion, chopped
1/4 cup Olive Oil
2 Tbsp Lime juice
1/4 tsp cumin, ground
1/4 tsp oregano

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.

Tacos: 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 tbsp 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.