No need to heat up the house by turning on the oven during these hot days - just make these easy shrimp tacos! From start to finish, you can have this dinner ready in 10 minutes!AIMEE FORTNEY'S EASY SHRIMP TACOS1 pound shrimp, peeled and deveined1 teaspoon cayenne pepper1 teaspoon cumin1 teaspoon complete seasoningJuice from 1 limezest from lime1/4 cup white wine (I used Black Box Chardonnay)1 teaspoon olive oilcorn tortillasshredded red cabbageshredded lettucechopped cilantrohot sauce (optional)Place shrimp, seasoning, and lime zest in a bowl, and toss to combine. Set aside. Heat a skillet to medium-high heat and add olive oil. Next, pour shrimp into skillet, stir and cook for about one minute and then add freshly squeezed lime juice and wine. Allow to cook for about three to four minutes; the shrimp will turn pinkish-orange and will "curl" when they are done; be careful not to overcook your shrimp or it will be tough.Shred 1 cup red cabbage and 1 cup shredded lettuce. Mix with chopped cilantro and set aside.Heat a non-stick skillet to medium heat. Place corn tortilla in skillet (in a dry skillet) and just warm for about 15 to 30 seconds on each side. Spread cilantro-lime-yogurt sauce on corn tortilla, then add shrimp and cabbage mixture. Drizzle with more of the cilantro lime yogurt sauce, if desired, and add hot sauce for additional heat. Enjoy!AIMEE FORTNEY'S CILANTRO LIME YOGURT SAUCE1 cup Cabot Greek yogurt1 bunch cilantro, large stems removed1 large lime1/2 teaspoon black pepper1/2 teaspoon saltIn a blender, combine Greek yogurt, cilantro, lime juice, salt and pepper. Blend together, then serve with tacos.

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