Ingredients:

2 teaspoons chili powder

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon fresh ground chipotle chile powder

32 peeled and deveined large shrimp (about 1 1/2 pounds)

1 teaspoon olive oil

8 (6-inch) white corn tortillas

2 cups shredded iceberg lettuce

1 chopped tomato

1 chopped jalepeno pepper

1 ripe avocado, peeled and cut into 16 slices   Steamed lobster claws (optional)

Directions:

1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat. 2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat. 3. Heat tortillas in microwave according to package directions. Place 2 tortillas on each plate; arrange 4-5 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce,diced tomato,a couple of jalepeno slices, 2 avocado slices, and 1 1/2 tablespoons lime/cilatro cream sauce. Garnish with lobster claws (optional)

Lime/Cilantro sour cream sauce:

1 cup sour cream

1/4 cup mayonnaise

3 TBS minced fresh cilantro

Grated zest of 1 lime

1 TBS fresh lime juice

Combine all the ingredients in a bowl and whisk until smooth. Refrigerate up to 4 hours until ready to use.