- 2 cups sour cream
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons paprika
- 2 pounds uncooked medium shrimp, peeled, deveined
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- Tomatillo Salsa
- 16 purchased taco shells
- 1 large bunch watercress, trimmed
- 2 avocados, peeled, pitted, cubed
- Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.)
- Combine chili powder and paprika in large bowl. Add shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over high heat. Add garlic and sauté until fragrant, about 1 minute. Add shrimp; sauté until opaque in center, about 5 minutes. Season with salt and pepper. Transfer to a small bowl.
- Preheat oven to 350°F. Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place sour cream, salsa, avocados and chopped watercress in separate bowls.