Chipotle Shrimp Taco with Avocado Salsa Verde

This is a delicious, healthy and relatively simple weeknight meal option.  I found it on foodnetwork.com.  My family loved it!  Enjoy!  Claire

Prep:  30 min
Cook:  10 min
Yield: 4 servings (1 did 1 1/2 times on the recipe since I was feeding my family including 2 growing and hungry young men!

Ingredients:
Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed (or pressed through garlic press....I used 4 small cloves)
4 medium tomatillos (about 8 ounces) husked rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks (I used 1 whole small ripe organic avocado)
 1 1/4 teaspoons kosher salt (I used sea salt)
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt (I used sea salt)
1 pound medium shrimp (about 20) peeled and deveined (I used 2 8 oz. bags of frozen medium peeled an deveined shrimp, thawed0
8 corn tortillas (I used a mixture of soft and hard taco shells, heated)
8 sprigs cilantro for garnish
2 limes, cut into wedges

Directions:
Put the onion, jalapeno, and garlic in a food processor and finely chop.  Add the tomatillos, avocado, and salt and pulse until chopped but still chunky.  Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high.  Mix the olive oil, chipotle or chili powder, and salt in a large bowl.  Add the shrimp and toss to coat.  Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side.  (Alternatively, wrap in a damp paper towel and heat in a microwave.)  Spoon sauce on the tortilla, then top with about 2 to 3 shrimp and a sprig of cilantro.  Serve 2 tacos per person (at least), with a lime wedge on the side.