Margarita Shrimp Tacos

• 1 ¹⁄₂ lbs ocean garden mexican shrimp, shell-on, uncooked
• ¹⁄₂ cup tequila
• ¹⁄₂ cup lime juice
• 1 teaspoon salt
• 1 -2 garlic clove, minced
• 2 -3 tablespoons olive oil
• 2 tablespoons cilantro, chopped
• 24 (6 -7 inch) flour tortillas
• shredded lettuce, as needed
• salsa fresca, as needed 

  • 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.
  • Sauté 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.

  
  Source: Food
  
  
  Lime Crema for topping
  
  

  • 16 oz sour cream
  • 2 big limes, about 2¼" diameter
  • ½ tsp granulated garlic
  • ½ tsp salt

  1. Empty sour cream into a small bowl and set aside.
  2. Roll the limes on counter for about a minute each to loosen up the juices.
  3. Zest both limes, ensuring you are ONLY getting the green part of the peel and not the white part.
  4. Cut the limes through the middle and using a juicer, get all the juice out.
  5. Add all the zest, juice, granulated garlic and salt to the sour cream and whisk well to combine. Place in the refrigerator until it's time to serve. Note that letting the lime crema sit for at least 4 hours helps the flavors to meld together better, but you can enjoy it right away too.
  6. Store leftover lime crema in the original sour cream container and label it!

  
  Source: Don't Waste the Crumbs