Makes about 20 tacos.

2 tablespoons olive oil
2 pounds large shrimp — cleaned, shelled and cut into large pieces
1 pound tomatillos
1 large (3-inches) white onion
6 cloves garlic
1 or 2 fresh green jalapeño or serrano chiles
1 large, ripe Hass avocado
1/2 cup coarsely chopped cilantro
1 tablespoon agave syrup
1/2 teaspoon sea or kosher salt 

1. Heat olive oil in a large skillet. Cook shrimp until almost, but not quite, done. Remove to a plate.
2. Peel off the papery husks from the tomatillos. Place the tomatillos on a hot griddle and toast until black spots appear all over. Quarter the onion and toast. Toast the garlic and whole chiles.
3. Stem one chile and coarsely chop (include seeds). Peel the onion and cut off the root end. Put the onion and chile in a blender or processor and blend about 15 seconds with a little water, if necessary. Add the tomatillos and blend again.
4. Cut the avocado open, remove pit and spoon the flesh into the blender. Add the cilantro, agave syrup and salt. Purée about 10 seconds. Taste, and adjust seasoning. Add more finely chopped chile if desired you like spice.
5. Stir in the cooked shrimp, heat through, and pile onto warm corn tortillas (click through to Nancy’s recipe for corn tortillas).

Purchase items in BOLD in-store at Surfas or online at Culinary District!