INSTRUCTIONS:
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Blend the Chicken Chipotle EZ Bomb with the water until smooth to make the marinade.
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Place the shrimp and marinade in a resealable bag or covered container. Marinate in the refrigerator for 20-30 minutes.
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Toast the corn tortillas and keep warm.
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Pour the shrimp and all of the marinade into a large skillet. Bring the marinade to a full simmer and cook for about 5-10 minutes, stirring as needed, until the shrimp are opaque and cooked through.
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Divide the shrimp among the tortillas, top with crema, and serve immediately.
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