Ingredients
1small shallot,roughly chopped
1jalapeno pepper,seeded and roughly chopped
2clovesgarlic,roughly chopped
1tomato,seeded and diced
1avocado,pitted and diced
¾tspsalt
1tbspfresh lime juice,from ½ lime
¼cupfresh cilantro leaves,loosely packed, coarsely chopped
1½tbspolive oil
1½tspchili powder
½tspsalt
⅛tspcayenne pepper,scant
1½lbsshrimp,large or extra large, peeled and deveined, thawed if frozen
10tortillas,(6-inch) corn or flour
2cupsred cabbage,chopped, for serving
2limes,cut into wedges, for serving
1cupsour cream,for serving
Preparation
Make the Salsa:
Put the shallot, jalapeño pepper, and garlic in the bowl of a food processor fitted with the metal blade and process until finely chopped. Transfer the mixture to a medium bowl.
Add the chopped tomatoes, avocado, salt, lime juice, and cilantro to the bowl and stir to combine. Set aside.
Heat the grill to medium. Meanwhile, in a large bowl, combine the olive oil, chili powder, salt, cayenne pepper, and shrimp.
Mix until the shrimp are evenly coated with seasoning. Grease the grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place the shrimp on the grill and cook, covered, for 1½ to 2 minutes per side until just opaque.
Place the shrimp on a serving platter and cover to keep warm.
Grill the tortillas for about 20 seconds per side until warm and slightly charred.
Fill each tortilla with a spoonful of the avocado salsa, 3 shrimp, and some red cabbage; pass the lime wedges and sour cream at the table. Enjoy!
