Ingredients

Minted Lime Yogurt

1 cup nonfat plain yogurt

zest of 1 lime

1 T. olive oil

2 T. chopped fresh mint

Freshly ground black pepper, to taste

Marinade

2 T. olive oil

1 T. fresh lime juice

1/2 tsp ancho chile powder

Salt and pepper, to taste

1 lb. large shrimp (rinsed and dried), peeled and deveined

Corn Salsa

1 c. corn kernels

1 c. seeded and diced tomatoes

1/2 avocado, diced

2 scallions, sliced

2 T. chopped fresh mint (again, I substituted cilantro for the mint)

1/2 tsp. minced green jalapeno

1/2 T. olive oil

1 T. fresh lime juice

1/4 tsp. ground cumin

salt and pepper, to taste

8 hard corn taco shells

1 head romaine lettuce, shredded

Preparation

  1. Combine ingredients for the lime yogurt and reserve in refrigerator.
  2. Combine ingredients for marinade in a separate bowl. Add shrimp, let marinate for 15 minutes at room temperature. Meanwhile, combine ingredients for the corn salsa in a bowl and reserve.
  3. Remove shrimp from marinade.
  4. Heat a nonstick skillet over medium heat. Cook shrimp for 2 minutes per side. Transfer to a bowl and cool to room temperature; cut in half crosswise and set aside (note: I use small shrimp and skip this step).
  5. Assemble the tacos: divide the shrimp evenly among the taco shells. Top each with a handful of thinly shredded lettuce, 2 T. corn salsa and a dollop of the minted lime yogurt. Serve immediately.

Serves 4.