Spicy Curry Shrimp Tacos

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Spoon Fork Bacon
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30 large shrimp, peeled and deveined

1 tablespoon McCormick Roasted Ground Cumin

1 tablespoon Hot Madras Curry Powder

2 teaspoons McCormick Ground Ginger

1/2 teaspoon McCormick Cayenne Pepper

1 lime, zested and juiced

1 1/2 tablespoons raw honey

1/4 cup plus 2 tablespoons extra virgin olive oil, divided

salt and pepper to taste

1 1/2 cups diced cucumber

1/2 cup diced red bell pepper

1/2 lime, juiced

1/2 teaspoon salt

1/4 teaspoon McCormick Roasted Ground Cumin

1/4 teaspoon cracked black pepper

6 crunchy taco shells

thinly sliced Serrano chiles

cilantro sprigs

Mexican crème or sour cream

crumbled cotija cheese

lime wedges

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