One of the benefits of having shrimpers in the family is having delicious Gulf shrimp at the ready. And these were nice, big shrimp.
White sauce recipe:
1/4 c. Greek yogurt
2 tbsp. chopped cilantro
1/4 tsp. cumin
juice and zest of 1 lime
salt to taste
Mix all ingredients together in small bowl and chill until ready to serve.
Shrimp:
12 jumbo Gulf shrimps
1-2 tbsp. extra virgin olive oil
black pepper
Peel and devein shrimps. Brush shrimps with oil and black pepper, and grill 2 minutes on each side, or until shells are pink and shrimp is opaque.
For the tacos:
~2 c. shredded lettuce or romaine cut into strips
store-made fresh pico de gallo or diced tomato
1 avocado, diced
6 corn tortillas
Heat tortillas on a dry griddle or cast iron skillet for about 30 seconds on each side. Or just heat over low, open flame (use tongs to flip) until charred to your liking. To assemble, layer each tortilla with lettuce, two shrimps, pico de gallo and avocado. Top with a drizzle of white sauce. Enjoy!
Makes 6 tacos (2-3 servings).
White sauce recipe:
1/4 c. Greek yogurt
2 tbsp. chopped cilantro
1/4 tsp. cumin
juice and zest of 1 lime
salt to taste
Mix all ingredients together in small bowl and chill until ready to serve.
Shrimp:
12 jumbo Gulf shrimps
1-2 tbsp. extra virgin olive oil
black pepper
Peel and devein shrimps. Brush shrimps with oil and black pepper, and grill 2 minutes on each side, or until shells are pink and shrimp is opaque.
For the tacos:
~2 c. shredded lettuce or romaine cut into strips
store-made fresh pico de gallo or diced tomato
1 avocado, diced
6 corn tortillas
Heat tortillas on a dry griddle or cast iron skillet for about 30 seconds on each side. Or just heat over low, open flame (use tongs to flip) until charred to your liking. To assemble, layer each tortilla with lettuce, two shrimps, pico de gallo and avocado. Top with a drizzle of white sauce. Enjoy!
Makes 6 tacos (2-3 servings).
