Grilled Shrimp Open Tacos

In this recipe, I've kept the shredded cabbage "dry", using a dollop of seasoned sour cream as a condiment. You could combine a few spoonfuls of sour cream mixture with cabbage to create a slaw if you prefer.

And, instead of grilling, you could broil the shrimp.

1/3 c. sour cream or plain yogurt (thick, Greek-type)

2 Tbsp. mayonnaise

2 Tbsp. milk

1/4 - 1/2 tsp. ground cumin (to your taste)

2 Tbsp. melted butter

1 clove garlic, minced or pressed

1 lb. large shrimp, peeled and deveined

Shredded cabbage

2 limes, each cut into 6 wedges

Salt

6 corn tortillas (6")

Preheat grill to medium-high.

Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.

Combine the melted butter and garlic in a large bowl, and add the shrimp, tossing to coat thoroughly.

Place the shrimp and lime wedges alternately on skewers, and grill for about 2-3 minutes per side. Season with salt.

Warm or very lightly grill the tortillas.

To serve: place the warm tortillas on plates, top with several grilled shrimp, a small handful of cabbage, and a dollop of the sour cream mixture. Put lime wedges on the side.

Optional, additional toppings: diced avocado, chopped spring or red onion, and/or green salsa

Recipe created or adapted by Liz Talley, Urban Graze

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