Guacamole Shrimp Wraps
5 pounds large or jumbo shrimp, peeled and deveined
¾ cup butter or margarine
¾ cup olive or avocado oil
6 garlic cloves, minced
5 tablespoons fresh parsley, minced
4 tablespoons fresh lemon juice
1 head cabbage, shredded
12 flour tortillas
2 to 3 cups prepared guacamole
Thread 4 shrimp close together on a thin wooden skewer that's been soaked for 30 minutes in water.
Melt butter in pan. Add oil, garlic and parsley; heat just until bubbling, then remove sauce from heat.
Place skewered shrimp on a rack in a pan; brush generously with garlic sauce.
Broil shrimp 4 inches from heat until they turn bright pink (about 4 minutes). Baste at least once with garlic sauce.
Turn and broil on other side about 3 minutes or until shrimp feel firm when pinched; baste once. (Or place skewers on a greased grill about 6 inches from hot coals. Cook and baste as directed for broiled shrimp.)
Place 4 or 5 shrimp in tortillas, add shredded cabbage and guacamole. Roll into cone and arrange on plate. Makes 12 servings