Tequila Shrimp Tacos with Watermelon Salsa

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Tequila Shrimp Tacos with Watermelon Salsa
TACOS:
2 lb shelled, deveined uncooked extra-large shrimp (16-20 count), tails removed
1/3 cup tequila or nonalcoholic margarita mix
2 tbs extra-virgin olive oil
2 tbs lime juice
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
12 6-inch flour tortillas
3/4 cup crumbled queso fresco
SALSA:
3 cups diced seeded watermelon
1 tbs lime juice
2 tbs chopped fresh mint
1/8 tsp salt
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.
Combine watermelon and 1 tbs lime juice in medium bowl. Cover and refrigerate. (Salsa can be prepared to this point 3 hours ahead.) Stir in mint and 1/8 tsp salt right before serving
Dump contents of plastic bags into slow cooker and cook on low for 1 hour.
Heat tortillas directly under broiler 10 to 20 seconds or until warm, turning once. Serve shrimp in tortillas. Top with salsa and sprinkle with cheese. 12 tacos

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