grilled shrimp tacos

Now that summer is finally here, we try to avoid turning the AC on in order to avoid high energy bills. Which means grilling is in full force.  This was a recent meal we made on a lazy Saturday which came together really quickly. The crunch of the tacos and shrimp, combined with the coolness of the "crema" and heat from the tomatillo salsa make this one of my newest summer favorites.

Grilled Shrimp Tacos
from Real Simple, serves 4

1/2 c sour cream
3 tbs mayo
3 tbs milk
1/2 tsp ground cumin
1.5 lbs shrimp, peeled
3 tbs butter, melted
2 garlic cloves, minced
4 limes, quartered
kosher salt
8 6-inch corn tortillas
2-3 c finely shredded green cabbage
bottled green tomatillo salsa

Directions
Heat grill to med-high.  In a small bowl, whisk together the sour cream, mayo, milk and cumin. Set aside.

Skewer the shrimp. In a small bowl, combine the butter and garlic.  Brush the shrimp with the garlic butter.

Place shrimp on grill with the limes.  Cook for about 4 minutes on each side or until the shrimp are opaque and limes are browned.

Remove from grill. Lightly salt shrimp.

Grill tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.

Pull the shrimp off skewers; divide evenly among tortillas.  Top with cabbage, sour cream sauce, tomatillo salsa, and a squeeze of lime.