1/3 cup extra-virgin olive oil
1/4 cup Juice of 3 limes
2 Tbsp. honey
2 cloves garlic, minced
1 tsp. paprika
1/4 tsp. cayenne pepper
1 lb. peeled and deveined medium shrimp, thawed if frozen
For The Guac
Juice of 2 limes
1/2 red onion, finely chopped
1/2 jalapeno, finely chopped
2 Tbsp. freshly chopped cilantro
Tortilla Scoops, for serving
1. In a large bowl, wisk together olive oil, lime juice, honey garlic, paprika, and cayenne and season with salt. Add shrimp and toss until fully coated, then cover and let marinate in frige at least 30 minutes and up to 2 hours
2. In a large skillet over medium heat, cook shrimp until pink and completely opaque, 2 mintues per side.
1. In a medium bowl, mash avocados with lime juice, red onion, jalapeno, and cilantro and season generously with salt.
2. Dollop a tablespoon of guac into tortilla Scoops, top with shrimp, and garnish with cilantro before serving.