Shrimp Tacos

1/2 cup sour cream
1/4 cup chopped fresh cilantro
Pinch of cayenne pepper
2 cups finely shredded cabbage
2 tablespoons fresh lemon juice
Salt and pepper, to taste
8 corn tortillas
1/2 pound cooked Garlic Shrimp, halved lengthwise
1 cup purchased salsa
Lemon wedges

Mix together the sour cream, half of the cilantro and the cayenne pepper in small bowl. Mix the cabbage with the remaining cilantro and lemon juice. Season to taste with salt and pepper.

Heat the tortillas in a nonstick skillet over medium-high heat until just hot, about 30 seconds per side.

Divide cabbage mixture among tortillas. Top with shrimp. Spoon on a bit of salsa, then drizzle with the sour cream mixture. Serve with lemon wedges.

Yields 8 tacos (about 4 servings).

Garlic Shrimp

You can marinate the shrimp for up to 24 hours, but after that, drain and sauté them until they're just cooked through. Cooked shrimp will keep in the refrigerator for about 3 days.

1/2 cup olive oil
10 garlic cloves, sliced
3 pounds medium or large raw shrimp, peeled, deveined
1 tablespoon fresh lemon juice

Heat the oil in a large, heavy skillet. Add the garlic. Remove from heat and let cool to room temperature.

Place the shrimp in a large bowl. Pour the garlic mixture and lemon juice over; toss to coat.

Cover and refrigerate for at least 1 hour and up to 1 day.