After hearing a dear friend describe his Chipotle grilled shrimp, I decided to make my own but with a milder Cumin Lime salt so the kids would not complain about the spice. These shrimp can be grilled on skewers or sautéed in the marinade in a pan. I opted to cook them inside to avoid the pollen.
You can use lemon or lime juice. Organic limes have skyrocketed in price to around $5.99 a bag where lemons are $1.99 at Trader Joes or $3.99 at Whole Foods a bag. I prefer lime juice but both will work for this recipe.
These cumin spiced shrimp can be also served as an appetizer or tossed on a green salad with the creamy citrus dressing. The darker and redder colored lettuce contain more antioxidants than the bright green but are more bitter and perish faster.
1) Marinade- In a bowl mix together 2 tablespoons freshly squeezed lemon or lime juice, 2 tablespoons of extra virgin olive oil, and 2 garlic cloves finely minced in 1 teaspoon of Cumin Lime French Grey. Toss the peeled and deveined shrimp in the marinate and add 1 more teaspoon of Cumin Lime French Grey over the top. Marinade for 20 to 30 minutes.
2) Cook the Shrimp- Pour the shrimp and marinade in a hot sauté pan and cook the shrimp until it curls and turns pink, about 3 minutes. Place shrimp on a plate and let cool.
3) Make the Dressing or Creamy Sauce- Mix 1/3 cup of sour cream ( I prefer sour cream made only with heavy cream), 1 tablespoon of lime or lemon juice, and 1/2 teaspoon of Margarita Himalayan Pink Salt. Add 1/2 teaspoon of chipotle or chili powder if you want more spice. Stir until smooth.
4) Plate- Place the shrimp on a soft tortilla covered with a bed of lettuce. Garnish with fresh cilantro, some chopped avocado and tomatoes. Drizzle the Creamy Dressing over the top. Serve with a fresh Margarita. Enjoy!