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Keep a bag of shrimp and one of corn in the freezer, and you can make these tacos whenever the mood strikes.

Source: Everyday Food, December 2005
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To thaw frozen shrimp at the last minute, place in a sealed plastic bag in a bowl of room-temperature water. (Change water once or twice, as it becomes cold.) Shrimp will be ready to use in about 10 minutes.

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  • MS11009859
    14 JUL, 2012
    One of our favorite summer recipes. We make this all the time. Simple and tasty! I love to make these with fresh sweet corn sliced off the cob and small, sweet bay shrimp. Served with melty Chihuahua cheese, cilantro, cabbage, fresh avocado, salsa and a squeeze of fresh lime they are bright and delicious. Leftovers are perfect for a fresh and fancy taco salad the next day!
    Reply

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