• 3 ears corn husks removed
• 2 Tbsp butter melted
• 2 pounds shrimp large enough to grill easily, peeled and deveined
• 5-6 long wooden skewers soaked in water for about 30 minutes (to prevent burning)

For the Marinade

• ½ Tbsp chili powder
• ½ Tbsp paprika
• 1 tsp ground coriander
• ½ tsp ground cumin
• ¼ tsp black pepper
• ¼ tsp cayenne pepper
• 2 cloves garlic minced
• ⅓ cup lime juice
• 2 tbsp lemon juice

For the Southwest Sauce

• 16 ounces sour cream
• 2 tbsp red onion finely chopped
• 1 clove garlic minced
• 1 tsp chili powder
• ½ tsp cayenne pepper
• ½ tsp cumin
• ¼ tsp salt
• 2 tbsp buttermilk
• 2 tbsp cilantro chopped
• 1 tsp lime juice

For the Tacos

• 10-12 small flour tortillas
• Iceberg lettuce shredded
• 1 avocado thinly sliced
• ¼ cup cilantro chopped
• Lime juice