Grilled lime and tequila marinated shrimp taco with salsa fresca

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The amounts here serve one, multiply as necessary.

2 small corn tortillas
5 26/30 (large) uncooked shrimp (4.0 oz. before peeling)

lime juice
salt
pepper
tequila
garlic
olive oil

Peel, devein, and remove the tails from 4.0 oz. large shrimp (per serving).

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I marinated mine in a vacuum sealed bag which speeds up the process and greatly reduces the amount of marinade you need to make. You could just marinate in a bowl, of course.

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While marinating, make a batch of salsa fresca, which should rest for 30 minutes for the flavors to meld.

Steam the corn tortillas to soften them; the technique in this recipe works well.

Put the shrimp on a skewer and grill for a couple minutes on each side until cooked through.

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Dice the shrimp and serve on the warm tortilla with salsa fresca.

Served with a sauza hornitos margarita.

Nutrition information for one serving (two tacos) as calculated by caloriecount.about.com:
shrimptaco5.jpgThis does not include the tortilla chips or the margarita, which, at 150 and 180 calories, have more calories than the tacos. Hmm.

I also made basically the same dish, but with salmon. That's shredded Napa cabbage on top.

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I also make a version of this with shrimp marinated with lime, garlic, and dark chili powder which, I think was even better.

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