Peel and devein shrimp, retaining tails, if desired; set aside. Combine tequila, lime juice, salt; pour over shrimp and marinate no more than 1 hour. 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. 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. Black Bean and Corn Relish: Rinse and drain beans; drain corn, Combine beans and corn with remaining ingredients; refrigerate to blend flavors. Makes about 3 cups. *REF: Shrimp Recipes 11-Apr-98 WEBstationONE from San Diego, Ca, USA. Shrimp Recipes and cooking tips from supplier, Ocean Garden: see http://www.webstationone.com/recipes 1998-Apr Hanneman/Buster Recipe by: http://www.oceangarden.com/ * Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (438g)|
|Recipe Makes: 6|
|Calories from Fat: 183 (24%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 170.2mg||52 %|
|Sodium 884.9mg||31 %|
|Potassium 963.5mg||25 %|
|Total Carbohydrate 92.1g||27 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 78.6g|
|Protein 40.8g||58 %|
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Calories per serving: 750
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