Ingredients:

1/2 cup sour cream
3 Tbsp mayonnaise
Urban Accents Santa Fe BBQ DRYGLAZE, divided
2 limes
3 Tbsp extra-virgin olive oil
1-1/2 lbs medium uncooked shrimp, peeled & tails removed
8 6-inch corn tortillas
3 cups finely sliced Napa cabbage
1 large ripe avocado, sliced
Salsa

Directions:

In small bowl combine sour cream, mayonnaise, 1 Tbsp Santa Fe BBQ DRYGLAZE and juice of 1/2 lime; whisk until smooth; refrigerate.  Rinse shrimp thoroughly and pat dry.  In large bowl combine olive oil and remaining DRYGLAZE seasoning; add shrimp and gently stir so all shrimp are coated evenly.  Place shrimp in refrigerator and marinade for 30 minutes.

Preheat stovetop grill pan to medium high.  Grill shrimp until cooked through, approximately 3 minutes on each side.  Place shrimp on serving platter and top with squeeze of lime juice.  Put tortillas on the grill, or in a microwave oven, and warm them for about 30 seconds. Divide shrimp evenly between the tortillas.  Top with mayonnaise/sour cream mixture, cabbage, avocado and salsa… or your favorite taco toppings