Chop all of your ingredients, then gently mix everything together. Refrigerate until ready to use.
Blackened Red Snapper
Toast your corn tortillas on a hot comal and place in a tortilla warmer.
Heat a large cast-iron pan on high until it's screaming hot.
In a large bowl mix the melted butter and shrimp together until the shrimp are thoroughly coated. Spread the shrimp out on a cookie sheet.
In a small bowl, mix together your spices. Sprinkle both sides of the shrimp.
Using a large metal spatula, scoop half the shrimp into the hot pan (being careful not to get splattered or burned). Cook for 1 minute, then flip and cook for an additional minute. Remove to a plate. Cook the other half of the shrimp.
To serve, add your shrimp to a tortilla, a little bit of shredded cabbage, top with habanero salsa, and add a touch of sour cream. Place a couple of lime wedges on each plate for squeezing over the tacos.
If you're using jumbo gulf shrimp, you might want to cut them in half, or even thirds after you cook them. That'll make the tacos easier to eat.