2 lb. shelled, deveined uncooked extra-large shrimp (16-20 count), tails removed
1/3 cup tequila or nonalcoholic margarita mix
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
2 large garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
12 (6-inch) flour tortillas
3/4 cup crumbled queso fresco*
3 cups diced seeded watermelon (1/2 inch)
1 tablespoon lime juice
2 tablespoons chopped fresh mint
1/8 teaspoon salt
1. Toss all of the taco ingredients, except tortillas and cheese, in large resealable plastic bag. Place in shallow baking dish; refrigerate 3 to 4 hours, turning bag occasionally.
2. Combine watermelon and 1 tablespoon lime juice in medium bowl; cover and refrigerate. (Salsa can be prepared to this point 3 hours ahead.) Stir in mint and 1/8 teaspoon salt right before serving
3. Heat grill. Remove shrimp from marinade; discard marinade. Thread shrimp onto 6 (12- to 14-inch) metal skewers. Grill, covered, over high heat or coals 4 to 6 minutes or until shrimp turn pink, turning once. Remove shrimp from skewers.
4. Place tortillas directly on grill grate; grill 10 to 20 seconds or until warm, turning once. Serve shrimp in tortillas; top with salsa and sprinkle with cheese.
PER TACO: 190 calories, 5.5 g total fat (2 g saturated fat), 16.5 g protein, 18.5 g carbohydrate, 120 mg cholesterol, 825 mg sodium, 1 g fiber
TIP * Queso fresco is a mild, crumbly Mexican cheese. It can be found in the dairy section of Mexican markets or well-stocked grocery stores.