Recipe - Margarita Shrimp Tacos

1 One half pound Shellon Shrimp; uncooked
One half cup Tequila
One half cup Lime juice
1 teaspoon Salt
1 Clove minced Garlic clove;
or more to taste
3 tablespoon Olive oil; or less
2 tablespoon Chopped cilantro
24 Flour tortillas; (6 or 7
inches)
Shredded lettuce
1 Avocado; cut or sliced up ; or more
Salsa fresca; as needed

BLACK BEAN AND CORN RELISH
1 cn (15 oz) Black beans
1 cn (10 oz) Corn kernels
One half cup Chopped red onion
One fourth cup Olive oil
2 tablespoon Lime juice
One fourth teaspoon Ground cumin
One fourth teaspoon Oregano
One fourth teaspoon Salt

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 11Apr98 WEBstationONE from San Diego, Ca, USA.
Shrimp Recipes and cooking tips from supplier, Ocean Garden: see
http://www.webstationone.com/recipes

1998Apr Hanneman/Buster

Recipe by: http://www.oceangarden.com/ *

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 11,
1998