Boom Boom POW!

A new trend has evolved at work.  When someone closes a sale, gets a good deal, executes a killer project, comes out on top (you get the point), the success is published and is immediately followed by originator screaming "BOOM!"  Well, this meal kind of gives you that same fulfilling BOOM-POW feeling.

Combine sweet, spicy and shrimpy into a corn tortilla and we have BOOM BOOM POW Shrimp!  

(Basically, this is a homemade take on Bonefish Grill’s Bang Bang Shrimp appetizer. Thanks for the idea Bonefish!)  

Boom-Boom Pow Shrimp Tacos

1 dozen fresh shrimp (medium) – deveined, tail removed

Small Corn Tortillas

Green Onion – diced – about two tablespoons

Fresh minced garlic – one clove

Fresh lime

Dried Parsley
Fresh Cilantro

8 oz light sour cream

Ketchup

Sriracha Chili Sauce – to taste

Drizzle one tablespoon (or so) of EVOO in a skillet – heat on medium-high.  Pat shrimp dry, add S&P, Garlic Powder, Parsley and Cumin.  

Place shrimp in searing hot pan – cook a couple minutes on each side.

While shrimp are cooking, mix light sour cream, sriracha (to taste), ketchup, cilantro, juice of half a lime, minced garlic and blend.  Add parsley and S&P to taste. 

Once shrimp are done, drain on paper towel and mix in with Boom-Boom Pow Sauce.  Once mixed add in diced green onion and serve on warm corn tortillas topped with shredded lettuce.

One bite and BOOM!