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1
If necessary, thaw, peel and devein the shrimp.
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2
(I thaw mine in warm water just before using them.)
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3
Peel, pit and slice the avocado.
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4
(Cut it in half lengthwise, running around the large pit.
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5
Pull halves apart and remove pit.
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6
Run your finger under the skin to separate it from the fruit.
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7
All of this should be easy if its ripe.
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8
If the fruit is hard, green, or if the meat sticks to the peel, it isnt ripe enough to eat yet.
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9
You can check for ripeness by the dark skin and popping off the little stem, which should be green underneath.)
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10
Open and drain cans as needed, and set them the table.
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11
The shrimp cooks very quickly, so its best to have everything set out before putting it in the pan.
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12
In a large bowl, mix together first nine ingredients, adding the shrimp last.
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13
Coat the shrimp thoroughly.
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14
Preheat a pan on medium-low until a drop of water sizzles gently.
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15
Spread the shrimp out in a single layer in the pan.
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16
The less you move them around, the more they develop a delicious crust.
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17
But dont walk away!
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18
Cook two minutes, or until they begin to curl and the underside is no longer grey.
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19
Flip each shrimp, rotating from the center to the edge of the pan if the middle ones are cooking too quickly.
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20
Cook another two minutes or until they are just barely done.
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21
They will continue to cook out of the panyou dont want to see a super-tight curl, because the shrimp will be tough and overdone.
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22
Serve immediately.
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23
My recommendation for assembly is a flour tortilla with cilantro, avocado slices, and hearts of palm.
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24
Add a few shrimp and a squeeze of fresh lime juice and enjoy!
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25
Servings vary by how many shrimp per pound and how many shrimp per taco.
