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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.

 

 

 


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