Ingredients
1 lb. of green shrimp (26-30 per lb. or larger)
1/2 cup olive oil
1/3 cup lime juice
1/3 cup tequila
2 fresh jalapeno peppers OR 1 tsp. red pepper flakes (can be adjusted to taste)
1 tablespoon minced garlic
½ tsp. salt
5-6 corn tortillas
1/3 cup vegetable oil
1 jar of your favorite salsa
1 cup prepared guacamole
1/2 cup light sour cream
1/2 c. shredded sharp cheddar cheese
30 cilantro leaves, washed
Preparation
Soak bamboo skewers in water for at least 5 minutes. While skewers are soaking, peel and clean shrimp; place on skewers, lay in roasting pan.
In blender, combine olive oil, lime juice, tequila, cleaned and seeded peppers (or pepper flakes), garlic, and salt. Blend until smooth; pour over shrimp. Marinate 1 hour.
While shrimp marinates, cut tortillas in half, then cut each half into thirds. Fry until crisp in vegetable oil; drain on paper towel and salt lightly.
Grill shrimp over direct high heat 2-5 minutes or until pink. On each tortilla crisp, place 1-tablespoon guacamole, 1 tsp. salsa, a dollop of sour cream, a cilantro leaf and one grilled shrimp.
