2tablespoonschopped fresh cilantro plus more for sprinkling
1tablespoonolive oil
Kosher salt
4medium (or 8 small) flour tortillas, for serving
For the strawberry salsa:
Juice of 1 lime
Zest of 1 lime
1teaspoonhoney
Kosher salt
12ouncesripe strawberries hulled and diced
Heaping 1/3 cup chopped red onion
Handful chopped fresh cilantro
1serrano chile (with seeds and ribs*), finely chopped
Instructions
Add shrimp to a large zip-top bag with lime juice, lime zest, garlic, cilantro, olive oil and a couple pinches of salt. Seal the bag, then mush the ingredients around evenly mix everything up. Let marinate in the fridge for 20 minutes.
While the shrimp are marinating, prepare the strawberry salsa. Add lime juice, lime zest, honey and a couple pinches of salt to a medium bowl, whisking to combine. Stir in strawberries, red onion, cilantro and serrano chile. Season to taste with additional salt, honey and lime juice if needed. Flavors should pop! Cover and store in the fridge until ready to use.
Preheat an oven to 400°F and line a baking sheet with parchment paper. Transfer shrimp from the marinade to the baking sheet, then bake until the shrimp are firm and blushing (about 4 to 6 minutes). Don't over cook here.
To serve, warm flour tortillas over an open burner, allowing the flame to char the tortilla in spots. Divide shrimp between warm tortillas then top with strawberry salsa and a final sprinkling of cilantro.
Notes
* Remove seeds and ribs if you don't want the salsa spicy.