Makes 4 tacos; serves 2. Can be multiplied.
For the salsa:
1 small jalapeño pepper, seeds and ribs removed, minced
1 medium tomato, some seeds removed, diced
1 peach, diced
1 Hass avocado, diced
Juice of 1 lime
1/4 to 1/2 tsp kosher salt, to taste
For the tacos:
12 large shrimp (21-25 size), defrosted, peeled and deveined
1 Tbsp extra virgin olive oil
Kosher salt and fresh black pepper
4 small flour, wheat or corn tortillas, or 2 large ones cut in half
1/2 cup finely shredded iceberg lettuce
A bit of chopped fresh cilantro, to taste
In a mixing bowl, combine all of the ingredients for the salsa, and set aside.
Preheat oven to 425°F.
Spread the shrimp on a small roasting pan. Toss with olive oil, and sprinkle with salt and pepper. Roast for 10 minutes, until pink and curled. Remove from oven and set aside.
In a dry nonstick frying pan (or on a griddle), toast the tortillas on both sides until lightly browned.
To assemble the tacos, place one taco on a plate. Top with a bit of shredded lettuce, 3 roast shrimp, some salsa, and a bit of chopped cilantro. Repeat for remaining tortillas.