servings : 6

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, 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.