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
• Black Bean and Corn Relish ingredients
• 1 (15 ounce) can black beans
• 1 (10 ounce) can corn kernels
• 1/2 cup red onion, chopped
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon oregano

1. Peel and devein shrimp, retaining tails, if desired; set aside.
2. Combine tequila, lime juice, salt; pour over shrimp and marinate no more than 1 hour.
3. 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.
4. 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.
5. Black Bean and Corn Relish directions:Rinse and drain beans; drain corn. Combine beans and corn with remaining ingredients; refrigerate to blend flavors. Makes about 3 cups.
6. For more great shrimp recipes visit www.eatshrimp.com.

shrimp, tequila, lime juice, salt, garlic, olive oil, cilantro, flour tortillas, shredded lettuce, salsa fresca, black bean, black beans, corn kernels, red onion, olive oil, lime juice, ground cumin, oregano

Taken from www.food.com/recipe/margarita-shrimp-tacos-221746 (may not work)