Salt and Lavender Bloopers: 2016 Recipe Fails and Bonus Recipes from Salt and Lavender
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Make the guacamole by mashing together the avocados, garlic powder, lime juice, and salt and pepper. Set aside.
Prepare the shrimp basting oil by adding olive oil, garlic, and smoked paprika to a small bowl, and stirring until combined.
If shrimp are frozen, place in a colander under cool running water until they're thawed. Peel and devein if necessary. Take the tails off if you don't want to do it after grilling them.
If you're using wooden skewers to grill the shrimp, it's a good idea to soak them in water for 10 minutes so they don't splinter. I simply wet a piece of paper towel and wrap the skewers in it. You should have enough shrimp to make four skewers.
Pre-heat oven to 375F to warm tortillas. Place tortillas in foil to warm them all at once.