|Peanut oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Green onions||3 , minced|
|Jalapeno peppers||3 , seeded and chopped|
|Tomatillos||2 Can (20 oz), purged with juice|
|Ground cumin||3⁄4 Teaspoon|
|Ground oregano||1⁄2 Teaspoon|
|Corn tortillas||2 , crumbled|
|Peanut oil||1⁄4 Cup (4 tbs) (For Brushing Shrimp)|
|Ground cumin||1⁄2 Teaspoon|
|Large shrimp||1 1⁄2 Cup (24 tbs), deveined and washed|
|Flour tortillas/Corn tortillas||6|
|Onion||1 Large, cut into 6 slices|
|Plain low fat yogurt||1 Cup (16 tbs)|
|Grilled avocado slices||1 Tablespoon, grilled|
To prepare sauce, heat oil in saucepan over medium heat.
Saute garlic, salt, and onions for 4 minutes, stirring often.
Mix in peppers, tomatillos, cumin, and oregano.
Simmer 4 to 5 minutes.
Puree in food processor fitted with steel blade, or use a blender.
Mix oil with cumin.
Brush shrimp with flavored oil.
Preheat stovetop grill.
Cook shrimp over medium-high heat, about 3 minutes, turning once.
Shrimp will turn opaque and become slightly firm.
Do not overcook or they will become tough.
Warm tortillas, one at a time, just a few seconds on each side on the grill.
Grill onion slices, 1 minute per side.
Remove from grill and set aside.
Preheat oven to 400° F.
Arrange 1/4 cup of grilled shrimp in center of each tortilla.
Place 1 slice of onion over shrimp.
Top with 2 to 3 tablespoons of sauce.
Roll up the tortilla and set in a flat casserole dish.
Cover tortillas with remaining sauce.
Bake 10 minutes.