Shrimp Tacos

• 1 cup plain yogurt
• Finely grated zest of 1 lime
• 1 tablespoon extra virgin olive oil
• 2 tablespoons chopped fresh mint leaves
• Freshly ground black pepper, to taste
• 1 pound large shrimp, peeled, deveined, rinsed, and patted dry
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ancho chile powder (see Notes)
• Salt and freshly ground black pepper, to taste
• 8 hard corn taco shells or soft flour tortillas (see Notes)
• 1 heart of romaine lettuce, thinly shredded crosswise
• 1 cup Farm Stand Corn Salsa

1. Prepare the Minted Lime Yogurt: Combine all of the ingredients in a bowl, and stir well.
2. Cover and refrigerate for 4 hours.
3. Prepare the shrimp: Place the shrimp in a bowl, and add the olive oil, lime juice, chile powder, and salt and pepper.
4. Toss, and let marinate for 15 minutes at room temperature.
5. Heat a nonstick skillet over medium heat.
6. Add the shrimp and saute until they are pink and opaque, 2 minutes per side.
7. Transfer the shrimp to a bowl and let them cool to room temperature.
8. Then cut the shrimp in half crosswise (there will be 2 cups of shrimp).
9. To assemble the tacos, place 1/4 cup of the cooked shrimp in each taco shell.
10. Top with a small handful of the shredded lettuce, followed by 2 tablespoons of the Farm Stand Corn Salsa.
11. Dollop with a tablespoon of the Minted Lime Yogurt.
12. Serve immediately, passing the extra Minted Lime Yogurt in a small bowl.

plain yogurt, lime, extra virgin olive oil, mint leaves, freshly ground black pepper, shrimp, extra virgin olive oil, lime juice, ancho chile powder, salt, taco, heart of romaine lettuce, salsa

Taken from www.cookstr.com/recipes/shrimp-tacos (may not work)