Chili Sour Cream
2 cups sour cream
2 teaspoons chili powder
1/2 teaspoon cayenne pepper

Shrimp
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

For Sour Cream:
Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1
day ahead. Chill.)

For Shrimp:
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.

Serves 8.