Chili Lime Shrimp With Avocado Salsa

• Avocado salsa
• 1 small clove garlic, mashed into a paste with pinch of salt
• 1 jalapeno, small dice
• 1 tablespoon shallot
• 1 avocado, small dice
• 1 tablespoon cilantro
• 1 tablespoon lime
• 1/8-1/4 teaspoon salt, depending on taste
• Shrimp
• 1/2 pound 26-31 count shrimp, cleaned, deveined, tail removed, and sliced in half lenghtwise
• Marinade
• 3-4 cloves garlic
• 2 medium jalapenos
• 4 tablespoons olive oil
• 2 tablespoons lime juice and zest
• 1/2 teaspoon salt
• 2 tablespoons cilantro

1. Brush tortillas or wraps with olive oil and sprinkle with salt. Use a 1 1/2 inch metal round to cut into circles. Bake on cookie sheet at 375 degrees F for 6 to 8 minutes. If you want to make cups.use a biscuit cutter (about 2 1/2 inches) and cut into rounds. Press into mini muffin cups and bake 6 to 8 minutes (the flat rounds are a cleaner look).
2. Blend all marinade ingredients in small food processor. In a medium bowl, pour marinade over shrimp, cover, and let marinate while you make the salsa about 10 to 30 minutes. In a medium size bowl, mix together the garlic, jalapeno, shallot, cilantro. Fold in avocado and lime juice. Season with salt. If not using immediately, cover with plastic wrap so the plastic is pressed right onto the surface so there is as little air on it as possible. This will prevent it from turning brown.
3. Grill the shrimp 1 to 2 minutes per side. They will curl up, making a pretty topper. Remove from heat.
4. Serving
5. Top one tortilla round with a dollop of the avocado and a piece of shrimp. Garnish with lime zest and chopped cilantro.

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Taken from www.epicurious.com/recipes/member/views/chili-lime-shrimp-with-avocado-salsa-50166403 (may not work)