Ingredients

Start to finish 30 minutes

1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
3 tablespoons unsalted butter, melted
2 cloves garlic, finely chopped
1 1/2 pounds large shrimp, peeled and de-veined
4 limes, quartered
1/2 teaspoon kosher salt
Eight 6-inch corn tortillas
3 cups shredded green cabbage
14- to 16-ounce jar green (tomatillo) salsa

Directions

In a small bowl, whisk together the sour cream, mayonnaise, milk and cumin; set aside. In a separate bowl, combine the butter and the garlic.

Heat a grill or broiler. Rinse the shrimp and pat them dry with paper towels. Place the shrimp and lime wedges on the skewers. Brush the shrimp with the garlic butter. Grill or broil until the shrimp are cooked through and the limes are browned, about 3 minutes per side. Season the shrimp with the salt. Transfer to a plate. Grill or broil the tortillas until warmed, about 30 seconds per side. Place them between clean towels to keep warm. To serve, remove the shrimp from the skewers, divide them evenly among the tortillas, and top each with the cabbage, sour cream mixture and salsa. Serve the lime wedges on the side.

Makes 4 servings.