Shrimp Tacos with Avocado Mojo de Ajo (creamy avocado garlic sauce)

California Avocado Mojo De Ajo Instructions:

1. Preheat oven to 350 degrees F.
2. Take a meat mallet or the flat side of a knife and smash garlic lightly. Place garlic cloves in a small oven-proof dish and cover with olive oil.
3. Roast for 30 minutes, until garlic cloves are golden brown; cool.*
4. Add avocado, lemon juice, cilantro, and ¼ cup of the garlic oil (strained) to a blender. If you like a more pronounced garlic flavor, add a clove or two of the roasted garlic. Blend until smooth and creamy.

*The roasted garlic oil is a great recipe to double or triple, the oil keeps in the fridge for weeks, and you can use both the oil and the garlic in your everyday cooking.

Shrimp Tacos Instructions:

1. Season shrimp with salt and pepper and rest at room temperature (20 minutes) while garlic oil is cooking.
2. Pat shrimp dry to remove any excess moisture.
3. In a larger skillet, heat 3 tablespoons of the garlic oil. Working in small batches so that no shrimp is touching another, cook in garlic oil for one minute, or until shrimp starts to curl. Flip to other side and cook for about 30-45 seconds until cooked through. Repeat with the rest of the batches.
4. For each taco stack two warmed corn tortillas, add cooked shrimp, avocado mojo de ajo, and top with chopped cilantro, onion, and a squeeze of lime.

Serving Suggestion: Tacos go best with more tacos. Try chicken, potato, and carne asada tacos.

Beverage Pairing:  Dry white wine with tropical flavors, like Sauvignon Blanc from Northern California.