Southwestern Shrimp Soft Tacos
(Serves 4)
Marinade:
½ t. minced red onion½ t. finely chopped garlic1 T. honey1 t. chopped fresh cilantro½ c. freshly squeezed lime juice½ t. Jamaican jerk or Cajun seasoning1/8 t. paprika16 Wild American Raw shrimp, shelled, deveined, tails removed
Corn Relish
2 ears corn (or 1 c. canned or frozen and thawed)Vegetable-oil cooking spray6 Roma tomatoes, diced1 green onion, choppedLime or lemon-pepper seasoning
Tacos
4 low-fat Whole-wheat tortillas1 t. chopped fresh cilantro1 green onion, chopped
Combine marinade ingredients with ¼ c. water and season with salt. Add shrimp. To make relish, cut corn kernels off cobb( if using). Lightly spray skillet with cooking spray and heat over moderately high heat. Stir-fry corn for a couple of minutes. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook till pink(or just opaque;1-2 minutes per side). Remove. Pour marinade into pan, bring to a boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.
May substitute our Taco Bowl from the Bakery for the tortillas.
