Shrimp Verde Tacos

• 4 cloves garlic, peeled
• 1 c. cilantro (leaves only, stems removed, not packed)
• 1/2 c. canola oil
• 1 1/2 t. salt
• 1/2 t. pepper
• 1/4 t. cayenne
• juice from 2 lemons (or 3 T bottled)
• 2 lbs. Large Shrimp, peeled and deveined with tails (12-25 per lb.)
• Serve with
• 24 corn tortillas
• Sliced avocado wedges
• Bottled pico de gallo
• Crumbled cotija cheese
• 12 bamboo skewers, soaked in water for 30 mins.
• Optional: purchased or homemade coleslaw, tossed with 1/2 c. minced cilantro
• Cilantro and Lemon or Lime wedges for garnish

1. Light and preheat medium grill.
2. Combine first five ingredients in the (hopefully Kitchenaid!)blender and whirl until garlic is minced and marinade is emulsified (app. 10-15 pulses) and pour into a 1 gallon Ziploc bag. Add shrimp (thawed if frozen) and shake gently to combine.
3. Chill for 30 minutes.
4. As shrimp is chilling, prepare garnishes and toast tortillas on lightly oiled pan. Rest on oven-proof plate covered in tinfoil stored in the oven set on Warm or 200 degrees.
5. When grill is medium hot, string 6 shrimp on each bamboo skewer and grill until pink and well done, approximately 3-4 minutes per side. Serve skewers of shrimp with warm tortillas, crumbled cotija cheese and avocado slices, sqeezing fresh limes over the tacos when serving.

garlic, cilantro, canola oil, salt, pepper, cayenne, lemons, shrimp, corn tortillas, avocado wedges, cotija cheese, bamboo skewers, cilantro, cilantro

Taken from www.epicurious.com/recipes/member/views/shrimp-verde-tacos-1208437 (may not work)