Ingredients
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1 ripe avocado
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1 tablespoon lime juice
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1 small clove garlic, grated
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¼ teaspoon salt
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1 pound large raw shrimp (16-20 count), peeled and deveined
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2 tablespoons salt-free Cajun spice blend
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8 corn tortillas, warmed
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2 cups iceberg lettuce, chopped
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½ cup fresh cilantro leaves
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½ cup prepared pico de gallo
Directions
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Preheat grill to medium-high.
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Mash avocado with a fork in a small bowl. Add lime juice, garlic and salt and stir to combine.
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Pat shrimp dry. Toss the shrimp with Cajun seasoning in a medium bowl. Thread onto four 10- to 12-inch metal skewers. Grill, turning once, until the shrimp are just cooked through, about 4 minutes total.
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Serve the shrimp in tortillas, topped with the guacamole, lettuce, cilantro and pico de gallo.
