Ingredients:
For the Shrimp:
1 pound peeled, deveined large shrimp, tails removed
¼ c cilantro, chopped
2 Tbsp lime juice
1 Tbsp avocado oil
2 tsp minced garlic
¼ tsp salt
Freshly ground black pepper
6 long grilled skewers
For the Salsa:
1 mango, diced
¾ c red bell pepper, chopped
2 Tbsp cilantro, chopped
2 Tbsp scallions, thinly sliced
2 tsp lime juice
½ tsp garlic, minced
½ tsp minced jalapeno (seeds removed to reduce heat)
¼ tsp ground cumin
1/8 tsp chili powder
Salt and Pepper to taste
8 corn tortillas
Extra-virgin olive oil for drizzling
Instructions:
- Preheat grill on medium-high heat.
- In a medium bowl, mix shrimp with cilantro, lime juice, oil, garlic, salt, and pepper.
- Stand 2 skewers and thread with shrimp. Leave small spaces between each shrimp.
- Place skewers on a sheet pan and cover with plastic wrap. Chill to marinate up to 4 hours.
- To make salsa, stir together mango, bell pepper, cilantro, scallions, lime juice, garlic, jalapeno, cumin, chili powder, salt, and pepper.
- Oil the grill and place shrimp on the grate. Close the lid and cook 3-4 min until shrimp are opaque almost half way through. Turn over and cook shrimp through, another 2-3 min.
- Remove shrimp from skewers.
- Fill tortillas with shrimp and salsa and drizzle with oil.