-SALSA-
3/4 lb Tomatillos,* husks removed,
-rinsed, quartered (about 3
-cups)
1/2 c Coarsely chopped unpeeled
-green apple (such as Granny
-Smith)
2 tb Coarsely chopped fresh basil
2 tb Coarsely chopped fresh mint

-SHRIMP-
1 1/2 ts Chili powder
1 1/2 ts Paprika
2 lb Uncooked medium shrimp,
-peeled, deveined
2 tb Olive oil
1 tb Minced garlic
16 Purchased taco shells
1 lg Bunch watercress, trimmed
2 Avocados, peeled, pitted,
-cubed

*A green tomato-like vegetable with a paper-thin husk. Available at
Latin American markets and some supermarkets.

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

For Salsa: Finely chop tomatillos, apple, basil and mint in food
processor. Transfer to small bowl. Season to taste with salt. (Can be
prepared 6 hours ahead. Let stand at room temperature.)

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 saut? until fragrant, about 1
minute. Add shrimp; saut? 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.

Bon App?tit June 1996