Shrimp and Avocado Tacos with Lemon Bechamel and Chives
24 oz medium shrimp, peeled & deveined- tail off
2 large avocados
4 tablespoons of butter
2 tablespoons of olive oil
2 tablespoons of flour
1 tablespoon of lemon zest
2 Serrano peppers
2 cloves of garlic, minced
2 cups of whole milk or Half and Half
1 bunch of cilantro, chopped
Rinse shrimp for a few minutes and allow to dry. While you are waiting, slice one lemon and one lime in half, put aside. Slice the other lime and lemon for garnish. Cut Serrano peppers and scrape the seeds out (with a spoon) and chop fine.
In a pan, melt 2 tablespoons of butter with olive oil on medium high heat until foaming. Add garlic and shrimp, cook until shrimp is pink. Remove from heat.
In another pan melt 2 tablespoons of butter with 2 tablespoons of flour on medium high heat to make a roux. Cook 4-5 minutes or until flour and butter are golden (not brown). Slowly whisk in milk. Turn the heat to medium and continue to whisk often. Add lemon zest when Béchamel is thick and creamy.
Add the juice from lemon and lime to shrimp and add the chopped Serrano peppers.
Cook tortillas according to package directions and set aside in a warm towel. Add the cilantro to the shrimp just before serving.
To plate the dish: put 1/4 of a sliced avocado in 1 tortilla and spoon 1/8 of the shrimp mix over the avocado. Spoon 1/8 of the Béchamel sauce on top, and close. Garnish with cherry tomatoes, lemons, limes, and fresh chives. Repeat for 8 tortillas and enjoy!