Ingredients

The following ingredients have 4 Servings
  • 1 pound 26/30 count shrimp, peeled and deviened
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic (minced)
  • 1 tablespoon lime
  • 1/2 teaspoon salt
  • 1 large avocado (sliced)
  • 8 small corn tortillas
  • oil
  • 1 cup packed basil leaves
  • 1/2 cup italian parsley
  • 1/4 cup white wine vinegar
  • 2 garlic cloves
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 cup extra virgin olive oil

Instruction

  • Place shrimp in a bowl. In another bowl whisk together olive oil, garlic, lime and salt. Pour mixture over shrimp and toss to coat. Cover and refrigerate for at least 30 minutes but no longer than 1 hour.
  • Meanwhile if using wooden skewers begin soaking them in water.
  • Prepare chimichurri by combining basil leaves, parsley, vinegar, garlic, crushed pepper and salt together in a food processor. Pulse until everything is finely minced. With food processor running slowly pour in olive oil and process until emulsified.
  • Heat grill to medium high heat.
  • Skewer 3 - 4 shrimp per skewer. Cook on grill for 2 - 3 minutes per side or until pink.
  • Brush both sides of tortillas with oil and cook on grill 30 seconds - 1 minutes per side or until softened.
  • To assemble a taco: place 2 slices of avocado and 3 - 4 shrimp on each taco shell. Drizzle with basil chimichurri. Repeat with remaining ingredients. Serve.