Grilled Shrimp Tacos

• 1- 1/2 cup Ripe Avocado, Mashed
• 1/2 cups Mexican Crema (or Creme Fraiche )
• 1/4 cups Fresh Cilantro, Chopped
• 1 teaspoon Jalapeno Pepper, Finely Diced And Seeded
• 1 Tablespoon Fresh Lime Juice
• Kosher Salt And Ground Pepper To Taste
• 1 pound Large Shrimp, Peeled And Deveined
• 1 teaspoon Fresh Garlic, Finely Minced
• 1 teaspoon Fresh Lime Zest
• 1/4 teaspoons Red Chili Flake
• 2 pinches Cayenne Pepper
• 2 pinches Ground Cumin
• 2 Tablespoons Vegetable Oil
• Kosher Salt
• Tortillas
• Fresh Corn Pico De Gallo (optional)
• Fresh Cilantro Leaves
• Fresh Lime Wedges

1. Prepare the Spicy Avocado Crema by combining all the ingredients in a food processor.
2. Puree until thoroughly combined.
3. Place in a bowl, cover with plastic wrap and refrigerate for at least 1 hour.
4. Prepare shrimp by combining all the ingredients in a large bowl and marinate for 10 minutes.
5. If using an outdoor grill, skewer the shrimp on soaked bamboo sticks.
6. If using an indoor grill pan, heat over a medium-high flame.
7. Grill shrimp for 1-2 minutes on each side until opaque.
8. Remove from grill and place on a large platter.
9. Warm tortillas in a skillet.
10. Assemble tacos by placing a layer of the Corn Pico de Gallo in a tortilla and top with the grilled shrimp.
11. Drizzle the Spicy Avocado Crema over the top and sprinkle with cilantro.
12. Serve with lime wedges.
13. Enjoy!

avocado, fraiche, fresh cilantro, jalapeno pepper, lime juice, kosher salt, shrimp, fresh garlic, red chili, cayenne pepper, ground cumin, vegetable oil, kosher salt, tortillas, fresh corn, cilantro, wedges

Taken from tastykitchen.com/recipes/main-courses/grilled-shrimp-tacos-2/ (may not work)