1 pound uncooked large shrimp, peeled and deveined
2 tbsp. butter
2 cloves garlic crushed
½ tsp. salt
½ tsp. pepper
2 tbsp. olive oil
2 shallots finely chopped
1 jalapeno seeded and fined finely
2 large tomatoes diced
1 tbsp. lemon juice
½ cup cilantro finely chopped
6 flour tortillas
2 avocadoes, peeled pitted and diced
1 mango, peeled pitted and diced
1½ cups cabbage and carrot slaw mix
In an 8-inch skillet melt the butter over medium high heat; add the garlic and sauté 1 minute. Add the shrimp to the skillet season with salt and pepper and sauté until the shrimp turn pink and are just cooked through.
Remove to a plate and tent with tin foil.
In the same skillet heat the olive oil, add the shallots, jalapeno pepper and tomatoes sauté for 2 to 3 minutes until shallots are tender. Transfer the mixture to the body of a small food processor and blend until smooth. Add the lemon juice and cilantro and set aside.
Grill the tortillas in a lightly oiled skillet on both sides until heated.
Toss the cooked shrimp with the tomato shallot mixture, place in the heated tortillas. Garnish with the avocado, mango and cabbage carrot slaw.