Directions 1. Peel and devein shrimp and rinse under cold water. In a shallow bowl, mix oil, garlic, cumin, chili, salt and toss in shrimp. Refrigerate 15 minutes (or overnight). 2. Preheat oven to 200 degrees. Wrap tortillas in damp paper towel or kitchen towel, place in oven. 3. Slice cabbage and pull apart into strands. Toss in bowl with 3 Tbsp lime juice, olive oil and salt to taste. Set aside. 4. In small bowl, mix sour cream, 2 Tbsp lime juice and a pinch of salt to make a crema and set aside. 5. Heat skillet to high, add olive oil. Add half shrimp. Cook till you can see pink around the edge. Flip over and cook on other side for a couple of minutes or until the shrimp are pink and opaque. Repeat with second batch. 6. Place everythig on the table and let people build their own tacos.