Tequila Lime Shrimp Tacos With Orange Jicama Salsa

• 24 large shrimp, peeled and deveined
• 8 corn tortillas, taco sized
• 1/2 large jicama, peeled and diced
• For the Salsa
• 1 orange, peeled and diced
• 1/2 medium red onion, diced
• 2 tablespoons cilantro, finely chopped
• 1/4 garlic clove, grated
• 1/2 tablespoon extra virgin olive oil
• 1 tablespoon lime juice
• For the marinade
• 1 lime, juiced
• 2 tablespoons tequila
• 1/2 tablespoon honey
• 1/4 teaspoon cumin
• 1/4 cup extra virgin olive oil
• 1/2 garlic clove, grated
• 1/4 teaspoon salt
• 1/8 teaspoon freshly cracked black pepper
• 1/4 teaspoon cayenne pepper (optional)

1. In a small bowl combine all ingredients for the shrimp marinade and stir. Place peeled and deveined shrimp in a resealable bag and add the marinade to coat the shrimp. Place sealed bag in the refrigerator for 20 minutes.
2. Meanwhile, in a large bowl combine jicama, orange, red onion, cilantro, garlic, oil, and lime juice. Stir well. Set aside until ready to use.
3. Heat a large non-stick skillet on medium high. Add shrimp and cook for no longer than 2-3 minutes. Once shrimp starts to curl up and turn pink, flip over and cook the other side. Remove shrimp to a plate immediately so it won't continue to cook. Set aside.
4. Stack corn tortillas on top of each other and wrap in a damp paper towel and microwave on high for 1 minute. To Serve: Place 2 corn tortillas on 4 plates and top each tortilla with a little of the salsa mixture and 3 pieces of shrimp per tortilla. Serve with leftover lime wedges cut into small pieces, if desired.

shrimp, corn tortillas, jicama, salsa, orange, red onion, cilantro, garlic, extra virgin olive oil, lime juice, marinade, lime, tequila, honey, cumin, extra virgin olive oil, garlic, salt, freshly cracked black pepper, cayenne pepper

Taken from www.food.com/recipe/tequila-lime-shrimp-tacos-with-orange-jicama-salsa-477406 (may not work)