Shrimp Tacos

When I first heard of Shrimp Tacos, I was a little skeptical. I was thinking of Mexican in more of a Sonoran sense, not Baja. Now they are one of my favorite dishes.

Shrimp Tacos
1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin

1 1/2 pounds large shrimp, peeled
3 tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
1/2 teaspoon kosher salt
8 6-inch corn tortillas
2 to 3 cups finely shredded green cabbage
fresh cilantro sprigs

Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic.

Baste the skewered shrimp with the garlic butter. Place them on a broiler rack with the limes. Cook in a preheated oven (300 degrees) about 4 minutes on each side or until the shrimp are opaque and the limes are browned.

To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, salsa, and fresh cilantro and a squeeze of lime juice.