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1
Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
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2
Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.)
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3
In a small bowl, combine the butter and garlic.
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4
Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.)
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5
Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
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6
Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
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7
To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.
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8
Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350u00b0 F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.
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9
tip- To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.
