PREPARATION

Red Cabbage Slaw:

1. Combine the shaved red cabbage and green onion in a large mixing bowl.
2. Add half of the olive oil, the balsamic vinegar and salt & pepper and toss gently, then set aide.

White Taco Sauce:

1. Combine mayonnaise, lemon juice, 1 tsp of the minced garlic and salt & pepper in a small bowl and mix well. Set aside in the refrigerator.

Shrimp:

1. Heat the remaining olive oil in a heavy skillet and add garlic, stirring frequently for a couple minutes until very lightly browned.
2. Add shrimp so that each one lays flat against the hot pan and cook over medium-high heat for about 3 minutes, then flip and cook another 3, until they become firm and pinkish.
3. Carefully remove the outer leaves of the lettuce head and gently tear off the base, then set aside on a plate.
4. Assemble the tacos by scooping a few shrimps into the lettuce "shells," then sprinkle in some tomatoes, cilantro and avocado slices, topping with a drizzle of the white taco sauce.
5. Serve tacos with a scoop of the slaw.

SUGGESTIONS

• A mandolin is a precise, time-saving tool for shaving cabbage. Simply set the width of the slices you'd like and begin drawing the cabbage back and forth over the blade.
• If you begin with frozen shrimp, you can simply run under cool water inside a colander until mostly defrosted, shortly before you begin cooking.
• Many shrimp have the tail still attached, even if they are shelled and deveined. That's not a problem, as they tear off quite easily after cooking and before preparing the tacos.