1 pint fresh strawberries
My Brother's Peach Tomatillo Salsa, divided
kosher salt, white pepper for seasoning
1 1/2 pounds jumbo shrimp, peeled, deveined, tail off
2 tablespoons olive oil
12 taco size corn or flour tortillas (warmed)
2 ripe avocadoes
1 cup Mexican crema*
lime wedges
fresh cilantro chopped
*Mexican crema - found in mexican cheese section of your grocer or make your own (day ahead) in glass container combine 2 cups of cream and 1/4 cup of buttermilk. Cover loosely. Leave on kitchen counter 24 hours. Refrigerate until ready to use (up to a week). Can thin with some milk if it becomes too thick. Once you try the homemade...you will never go back to the store bought variety!
Prepare the strawberry peach salsa: Hull and dice strawberries then toss with 1/4 cup, 1/4 teaspoon salt, My Brother's Peach Tomatillo Salsa. Cover and let macerate for at least one hour before serving.
For the filling: Toss shrimp in bowl with olive oil, 1/4 cup Peach Tomatillo Salsa, 1/2 teaspoon salt, 1/4 teaspoon white pepper. Place shrimp on hot grill and cook 1 minute. Turn and cook about another minute till opaque and cooked through. Remove.
To assemble: Using warm tortillas, divide shrimp evenly. Top with Strawberry Peach Salsa, Mexican crema, avocado slices, fresh cilantro. Serve with lime wedges.
