Tequila Lime Shrimp Tacos

So I made these tacos yesterday in honor of Cinco de Mayo. They were a hit, however, note to self; remove the entire shell from shrimp before marinating and cooking shrimp! Yes I left the shell on, apparently that is to be removed as well-oops! I knew I didn't work well with shrimp! Anyways, after I removed the shells from the cooked shrimp, my husband loved it and went back for more! So enjoy!
My friend at dance had a great idea...you can make this with chicken too...that would actually be super yummy, thanks Michelle!

TEQUILA LIME SHRIMP TACOS W/ CHIPOTLE CREAM


http://www.recipegirl.com/ Thanks Recipe Girl! Great recipe!!!!
1 ½ lbs large, raw shrimp, peeled & de-veined (tails removed)

MARINADE:
juice and rind of 1 medium orange
juice and rind of 2 medium limes
¼ cup tequila
1 Tbsp. granulated sugar

CHIPOTLE CREAM SAUCE:
8 ounces sour cream
1 clove garlic, minced
2 Tbsp. finely chopped red onion
1 canned chipotle chile in adobo sauce (seeded & chopped)
1 tsp. adobo sauce (from the can)
½ tsp. ground cumin
1/8 tsp. salt
1 Tbsp. chopped fresh cilantro
1 Tbsp. freshly squeezed lime juice

ADDITIONAL INGREDIENTS:
1 Tbsp. vegetable oil
1 large red bell pepper, seeded and sliced thinly
½ red onion, sliced

FOR SERVING:
8 soft-taco-size flour tortillas, warmed
½ head iceberg lettuce, shredded
½ cup chopped fresh cilantro
lime wedges

1. Marinate Shrimp:
Place all marinade ingredients in large zip bag. Add shrimp, zip closed and move bag around to coat shrimp. Place flat in refrigerator for at least 30 minutes, turning every so often to make sure marinade is reaching all shrimp.
2. Prepare Sauce:
Whisk together all sauce ingredients in a medium bowl. Cover and refrigerate until ready for use.3.

Cook the shrimp:
Heat oil in large skillet to medium-heat. Saute bell pepper and onion until slightly charred. Drain shrimp from marinade and add to pan. Stir often, and cook just until shrimp turn pink and curl up. Remove from heat.

4. Assemble tacos:
In warmed tortillas, place shrimp, peppers & onions. Add lettuce, drizzle with chipotle cream sauce, and sprinkle with cilantro. Serve with lime wedges.

Serves 4 (2 tacos per person)
Read more: http://www.recipegirl.com/2007/09/16/tequila-lime-shrimp-tacos-with-chipotle-cream/#ixzz0mvF2d8xt