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Margarita shrimp tacos

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Ingredients

1 1/2 lbs Ocean Garden� Mexican Shrimp, shell-on, uncooked
1/2 cup Tequila
1/2 cup Lime juice
1 tsp Salt
1 or 2 Garlic clove, minced
2 to 3 Tbsp Olive oil
2 Tbsp Cilantro, chopped
24 Flour tortillas (6 or 7 inches)
Shredded lettuce as needed
Black Bean and Corn Relish* as needed
Salsa fresca as needed

Black Bean and Corn Relish ingredients:
1 - 15 oz. can Black beans
1 - 10 oz. can Corn kernels
1/2 cup Red onion, chopped
1/4 cup Olive oil
2 Tbsp Lime juice
1/4 tsp Cumin, ground
1/4 tsp Oregano

Method

Peel and devein shrimp, retaining tails, if desired; set aside. Combine tequila, lime juice, salt; pour over shrimp and marinate no more than 1 hour. Saut� minced garlic in 1 tablespoon oil until light brown; add shrimp, cook and stir until done, 2 to 3 minutes. Add oil as needed. Sprinkle with cilantro and keep warm. For each taco, fold 2 soft tortillas together; fill with shredded lettuce and Black Bean and Corn Relish. Top with shrimp, avocado slices and salsa.

Black Bean and Corn Relish:
Rinse and drain beans; drain corn. Combine beans and corn with remaining ingredients; refrigerate to blend flavors. Makes about 3 cups.

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