- 1 lb shrimp (raw, peeled, deveined)
- 1 TBS olive oil
- 3 limes (juice plus zest of 1 lime)
- 2 cloves garlic, minced
- 3 TBS. freshly chopped cilantro
- ¼ tsp. cumin
- Salt to taste
- Whole grain tortillas
Salsa for Topping:
- ½ c. avocadoes, chopped
- ½ c. strawberries, chopped
- ½ c. tomatoes, diced
Zest 1 lime, then juice all three limes into a medium bowl. Add olive oil, garlic, cilantro, cumin and salt; stir to combine.
Add shrimp to the bowl and mix. Cover with plastic wrap and refrigerate for 20-30 minutes to allow the shrimp to marinate. Meanwhile, soak the skewers in cold water to prevent from burning on the grill.
While the skewers are soaking and the shrimp is marinating, chop/dice the avocadoes, strawberries and tomatoes. Mix all together in a bowl; set aside for topping.
Heat the grill to a medium-high heat. Thread the shrimp on skewers and grill until fully cooked, approximately 2-3 minutes per side.
Remove shrimp from skewers and add to whole grain tortillas. Top with your salsa and enjoy!