3 large ripe avocados, peeled and pitted
2 Tbsp. fresh lemon juice
1 ½ cups fresh cilantro, chopped
1-2 tsp. jalapeños, chopped
2 lbs. of shrimp (peeled and deveined)
1 cup olive oil
2 lbs. skirt steak
¼ cup soy sauce
2 Tbsp. olive oil
4 large garlic cloves
1 teaspoon cracked black pepper
Mash up the avocados with lemon juice in a small bowl. Add cilantro, jalapeños and salt. Stir to combine. Season to taste.
Combine ingredients with shrimp, place in plastic bag and let marinate overnight.
Combine ingredients with steak, place in plastic bag and let marinate overnight.
Preheat grill for medium-low heat. Place pieces of shrimp onto skewers. Save a small amount of marinade for basting. Cook shrimp for 5 minutes per side and frequently baste shrimp with leftover marinade. Grill steak to desired temperature (about 4 minutes each side for medium rare), while making sure to brush each side with leftover marinade.
Take steak and shrimp off the grill and let rest for 10 to 15 minutes. Thinly slice meat against the grain.
On a corn tortilla, add the homemade guacamole first, then place steak and shrimp after (remove shrimp from skewers).
Add your favorite condiment and serve.