1 ½ pound raw medium shrimp (36-40 per pound), peeled and deveined
12 (6-inch) corn tortilla
3 cups thinly sliced iceberg lettuce
12 sprigs cilantro, stems removed
salsa: Combine olive oil and garlic
in a medium mixing bowl. Transfer half to a medium non-stick skillet and set
aside. Add 1 tablespoon lemon juice, honey and ½ teaspoon salt to the bowl, and
stir to combine. Add the tomatoes to the sauce and gently toss. Set aside.
guacamole: Place the avocado in a
medium bowl. Crush with a fork and stir in the remaining ½ teaspoon salt, red
pepper flakes, 1 tablespoon lemon juice, scallions and ½ cup of the pecans.
shrimp:Heat the garlic oil in the
skillet over medium-high heat until hot. Sauté the shrimp for 3 to 5 minutes or
until cooked through. Add the shrimp to the salsa.
the tacos: Warm the tortillas
according to package directions. Place each tortilla on a flat surface. Add a
layer of lettuce. Arrange some of the shrimp down the length of each tortilla.
Top with avocado mixture, then add tomatoes, cilantro and remaining nuts. Fold
in half. Serve immediately.