Margarita Shrimp Tacos

         Yield: 6 Servings
Categories: Shrimp, Entrees

1 1/2 lb Shell-on Shrimp; uncooked 1/2 c Tequila 1/2 c Lime juice 1 ts Salt 1 Clove minced Garlic clove; -or more to taste 3 tb Olive oil; or less 2 tb Chopped cilantro 24 Flour tortillas; (6 or 7 -inches) Shredded lettuce 1 Avocado; sliced; or more Salsa fresca; as needed -------------------------BLACK BEAN AND CORN RELISH------------------------- 1 cn (15 oz) Black beans 1 cn (10 oz) Corn kernels 1/2 c Chopped red onion 1/4 c Olive oil 2 tb Lime juice 1/4 ts Ground cumin 1/4 ts Oregano 1/4 ts Salt 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. Saute 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. *REF: Shrimp Recipes 11-Apr-98 WEBstationONE from San Diego, Ca, USA. Shrimp Recipes and cooking tips from supplier, Ocean Garden: see 1998-Apr Hanneman/Buster Recipe by: *