Fiery Shrimp Tacos

Shirimp is great if you are trying to cut down on fat and cholestrol. It’s also reasonably priced and easy to prepare and cook. What a great way to slim down and enjoy some tasty food at the same time If you are avoiding carbs or aren’t into tortillas, try these as lettuce wraps. I cut some of the salt out of this on general principals, so taste and season to your liking.

Check out online sources such as foodtv.com for ideas. There’s literally thousands of recipes out there for you to try.
Shrimp:
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon salt
1 pound medium shrimp (21-25 count), peeled and deveined
8 corn tortillas
cilantro for garnish
several lime wedges

Avocado Salsa:
1 small onion
1 jalapeno
1 garlic clove
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

In a food processor, finely chop the onion, jalapeno, and garlic. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro. You can hand chop all the ingredients if you don’t have a food processor, so don’t worry. I hand chopped everything for years before I got lazy.
Heat grill to medium-high. Mix the olive oil, chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. A damp towel wrapped around the tortillas and put in the microwave for 20 seconds works pretty good too. Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a dash of cilantro. You can squeeze the lime into the tacos for some extra kick.

Let me know what you think!