Grilled Shrimp and Strawberry Tacos

  
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This is the land of sweet meets heat.  Juicy sweet strawberries melt into goodness with our spicy Peach Tomatillo salsa.  Then drizzled over chargrilled shrimp that has been tossed in the Peach salsa....what more could you be dreaming of for your next taco bite!

1 pint fresh strawberries
My Brother's Peach Tomatillo Salsa, divided
kosher salt, white pepper for seasoning
1 1/2 pounds jumbo shrimp, peeled, deveined, tail off
2 tablespoons olive oil
12 taco size corn or flour tortillas (warmed)
2 ripe avocados
1 cup Mexican crema*
lime wedges
fresh cilantro chopped

Prepare the strawberry peach salsa:  hull and dice strawberries then toss with 1/4 cup, 1/4 teaspoon salt, My Brother's Peach Tomatillo Salsa.  Cover and let macerate for at least one hour before serving.
For the filling:  toss shrimp in bowl with olive oil, 1/4 cup My Brother's Peach Tomatillo Salsa, 1/2 teaspoon salt, 1/4 teaspoon white pepper.  Place shrimp on hot grill and cook 1 minute.  Turn and cook about another minute till opaque and cooked through.  Remove.
To assemble:  using warm tortillas, divide shrimp evenly.  Top with strawberry peach salsa, Mexican crema, avocado slices, fresh cilantro.  Serve with lime wedges.  

*Mexican crema - found in mexican cheese section of your grocer or make your own (day ahead) in glass container combine 2 cups of cream and 1/4 cup of buttermilk. Cover loosely.   Leave on kitchen counter 24 hours.  Refrigerate until ready to use (up to a week).  Can thin with some milk if it becomes too thick.  Once you try the homemade...you will never go back to the store bought variety!