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Chipotle Shrimp Taco with Avocado Salsa Verde

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Ingredients For Sale
  Serves: 4


Preperation: About 10 easy minutes

Special Equipment: Food Processor

 1 sm. Onion, quartered
 1 Jalapeno, quartered (seeds optional)
 1 Garlic Clove, crushed
 4 med. Tomatillos (about 8 oz.) husked, rinsed and coarsely chopped
 1/2 Avacado, peeled and cut into chunks
 1-1/4 tsp. Salt
 1/4 c. Cilantro Leaves, loosely packed, chopped
 1 Tbsp. Olive Oil
 1 tsp. Chipolte
 1 lb. Medium Shrimp (about 20), peeled and deveined
 8 Corn Tortillas
 8 Sprigs Cilantro, for garnish
 2 Limes, cut into wedges

Alternative Ingredients:


1. In a food processor, add onion, jalapeno, and garlic; finely chop. Add the tomatillos, avocado, and salt; pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro. Set aside.

2. Set stovetop or outdoor grill to medium-high.

3. Mix olive oil, chipotle, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1-1/2 to 2 minutes on each side. Note: Do not overcook. Set aside.

4. Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Or wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person; garnish with a wedge of lime.

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