Smoke Sausage Shrimp Tacos

Surf N Turf?  Cinco De Mayo?  Delicious!!!

Ingredients

—3 Links, QueenCity Sausage-Smoked Sausage.  1/4” slices

—10 OZ Shrimp.  Peeled, deveined, thawed

—3 TBLS Olive oil

—2 TBLS Fresh lime juice

—2 Garlic cloves.  Minced

—2 TSP Chili powder

—1/2 TSP Ground cumin

—1/2 TSP Ground paprika

—Dash of cayenne pepper. (Optional)

—Ground pepper and salt to taste

—8 Corn tortillas.  Warmed

—1 Avocado.  Sliced

—1/4 Cup Cilantro leaves.  Chopped

—2 Roma tomatoes.  Diced

—1/2 Red onion.  Diced

Sauce

—1/4 Cup Sour cream

—3 TSP Mayonnaise

—1 TSP Fresh lime juice

—1/4 TSP Garlic powder

Note: Place contents in a quart Ziplock bag.  Cut a bottom corner slightly to squeeze out the sauce

Instructions

1. Make the marinade: In a mixing bowl, blend together olive oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper

2.   Place the shrimp in a gallon Ziplock bag along with the sausage slices.  Add the marinade, shake the contents to coat and refrigerate for 20-30 minutes

3.  Make the sauce by blending the above ingredients

4.  Warm the tacos

5.  In a large skillet, medium-low heat, add olive oil and quickly sauté the shrimp and sausages.  Do not over cook

6.  Assemble the tacos: Add the tomatoes, onions, cilantro, shrimp, sausages, avocado, and apply the sauce and serve

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