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Shrimp Tacos with Tomatillo Salsa

2 cups sour cream
2 teaspoons chili powder
1/2 teaspoon cayenne pepper

1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
2 pounds uncooked medium shrimp, peeled, deveined
2 tablespoons olive oil
1 tablespoon minced garlic

16 purchased taco shells
1 large bunch watercress, trimmed
2 avocados, peeled, pitted, cubed

Whisk sour cream, chili powder and cayenne in medium bowl to blend.
Season with salt.

Combine chili powder and paprika in large bowl. Add shrimp; toss
to coat. Let stand 5 minutes. Heat oil in heavy large skillet over
high heat. Add garlic and saute until fragrant, about 1 minute.
Add shrimp; saute until opaque in center, about 5 minutes. Season
with salt and pepper. Transfer to a small bowl. Preheat oven to
350F. Arrange taco shells on heavy large baking sheet. Bake until
hot, about 8 minutes. Place shells in napkin-lined basket. Arrange
half of watercress on platter. Top with shrimp. Chop remaining
watercress. Place in small bowl. Place sour cream, salsa, avocados
and chopped watercress in separate bowls.

Serves 8.


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