Grilled Shrimp Tacos

This has been a favorite of ours since we found it a few years ago in the "Real Simple: meals made easy cookbook" under 30-minute meals (that's my favorite part!)

Here goes, word for word from the book:

1/2 cup sour cream
3 Tablespoons mayonnaise
3 Tablespoons milk
1/2 tsp  ground cumin
3 Tablespoons unsalted butter, melted
2 cloves garlic, finely chopped
1 1/2 pounds large shrimp, peeled and deveined
4 limes, quartered
1/2 tsp kosher salt
8 6-inch corn tortillas
3 cups shredded green cabbage
1 14- to 16-ounce jar green (tomatillo) salsa

Wooden skewers, soaked in water for at least 30 minutes.

In a small bowl, whisk together the sour cream, mayonnaise, milk and cumin; set aside.  In a separate bowl, combine the butter and garlic.  Heat a grill or broiler. Rinse the shrimp and pat them dry with paper towels. Place the shrimp and the line wedges on the skewers.  Brush the shrimp with the garlic butter. Grill or broil until the shrimp are cooked through and the limes are browned, about 3 minutes per side.  Season the shrimp with the salt.  Transfer to a plate.  Grill or broil the tortillas until warmed, about 30 seconds per side.  Place them between clean towels to keep warm.  To serve, remove the shrimp from the skewers, divide them evenly among the tortillas, and top each with the cabbage, sour cream mixture and salsa.  Serve the lime wedges on the side.

...Tip
Skewer your shrimp twice- that way, they'll lie flat on the grill and won't spin when you turn them.  First spear the shrimp through the tail, then bend the shrimp and spear it through the head.

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We also like to serve these topped with cilantro, mangos, pineapple or both and you HAVE to eat them with the sauce-- sooooooo yummy and happy summer grilling!  - Melanie