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Jimmie Johnson's Speedy Shrimp Tacos




Source of Recipe


Live with Regis and Kelly


List of Ingredients




"Gearhead Guacamole"
Blend together
· 2 medium avocado, mashed
· 1 tablespoon sour cream
· 1 tablespoon Cholula hot sauce
· Garlic salt to taste (about 1 teaspoon)
· Pepper to taste (about 1/4 teaspoon)
· 1 tablespoon Italian dressing
· Squeeze of lemon
Top with Grated Parmesan Cheese.
Refrigerate until ready to serve.

Shrimp Tacos (Yield: 10 tacos)
Shrimp Marinade-
In a bowl mix:
· juice of one lime
· teaspoon salt
· 1/2 teaspoon fresh black pepper, cracked
· pinch thyme
· pinch oregano
· 1 tablespoon fresh cilantro, chopped


Recipe



Add 1 pound 26-30 shrimp, peeled, de-veined, tails removed and marinate in the refrigerator for one hour

COOK-
Place the shrimp and the marinade in a hot sauté pan with 2 tablespoons vegetable oil over high heat and cook for 1½ minutes. Remove the shrimp mixture from pan and set aside.

Vegetable Mixture-
In a bowl, mix together:
· 1/2 cup radish, shredded
· 1/2 cup green cabbage, shredded
· 1/2 cup red onion, finely diced
· 1/2 cup cilantro, finely diced

Assemble-
Spoon cooked shrimp into 10 6-inch corn tortillas (heated).
Then add vegetable mixture.
Add guacamole.