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Crispy Chipotle Shrimp Tacos with a Spicy Chipotle-Lime Drizzle
In a small bowl, whisk together the flour and chipotle powder with a fork. Season the mixture with salt and pepper, and set aside.
Rinse and dry the shrimp. Place it in a large bowl, and toss with the flour mixture until all of the shrimp is thoroughly coated. You might have a bit of flour mixture left over, which is a-okay.
In a large skillet over medium heat, melt the butter with the oil. Cook the shrimp for 3-4 minutes, until cooked through and opaque, stirring a couple of times to make sure it cooks on both sides.
While your shrimp are cooking, place the chipotle peppers, adobo sauce and lime juice in the bowl of a mini-food processor. Puree until smooth. Put the Greek yogurt into a bowl and fold the pureed mixture into the Greek yogurt. Season to taste with salt.
As soon as your shrimp are done, remove them from the heat and assemble your tacos. I placed a few shrimp onto a tortilla and topped it with some avocado, cabbage and jalapeno slices. Then I drizzled on the sauce. Serve immediately with chips and salsa!
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!