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Speedy Shrimp Tacos w/Gearhead Guacamole




Source of Recipe


by Millie, from Jimmie Johnson - Live with Regis & Kelly - 12/2


List of Ingredients




Shrimp Marinade:
· juice of one lime
· teaspoon salt
· 1/2 teaspoon fresh black pepper, cracked
· pinch thyme
· pinch oregano
· 1 tablespoon fresh cilantro, chopped
(Combine ingredients; add 1 pound 26-30 shrimp, peeled, de-veined, tails removed and marinate in the refrigerator for one hour)

Vegetable Mixture:
· 1/2 cup radish, shredded
· 1/2 cup green cabbage, shredded
· 1/2 cup red onion, finely diced
· 1/2 cup cilantro, finely diced
(Combine ingredients)

Guacamole:
· 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
(Blend together, top with Grated Parmesan Cheese & refrigerate until ready to serve.)



Recipe



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.

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