Monday, June 14, 2010
Adapted a recipe I originally found in Canadian Living to suit my tastes. I thankfully doubled the recipe to feed my family of 4 as everyone kept coming back for more.
1 lb (454 g) small or medium raw shrimp
2 tbsp lime juice
2 tbsp vegetable oil
1/2 tsp salt
1/2 tsp hot pepper sauce
1/2 tbsp sweet red chili sauce
2 scallions chopped
8 corn tortillas or small whole wheat flour tortillas
1/4 cup light sour cream
1/4 cup chopped tomato
1/2 avocado chopped
lettuce - chopped and washed
Peel and devein shrimp. In glass bowl, toss together marinade ingredients. Cover and marinate for 15 minutes.
In nonstick skillet, heat tortillas over medium heat, 1 at a time and turning once, until slightly browned, about 1 minute. Remove and wrap in towel and foil to keep warm.
Heat same skillet over medium-high heat. With slotted spoon or tongs, add shrimp to pan, discarding any remaining marinade; sautee until pink, about 4 minutes.
Divide shrimp, toppings and sour cream among tortillas.