Ingredients

• 3 to 4 finely minced garlic cloves
• 1/2 cup extra-virgin olive oil
• Salt
• Fresh cracked black pepper
• 2/3 cup minced green onions
• 1/2 to 3/4 cup white wine
• 1 tablespoon lime juice
• 2 pounds (21/25 count per pound) tiger shrimp, peled and divined
• Skewers, soaked in water for 30 minutes
• 1 to 2 peeled taro root (2 inches in diameter)
• 3 cups vegetable oil
• 2 1/4 cups small dice tomatoes
• 2 cups small dice avocado
• 1/4 cup chopped cilantro leaves
• 1 tablespoon lemon juice

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Instructions

1. For Shrimp: Preheat a grill to high.
2. In a large bowl, combine garlic, olive oil, salt, pepper, green onions, white wine, and lime juice to make a marinade. Place shrimp in the marinade and marinate for 10 to 15 minutes.
3. Remove shrimp from marinade and thread onto skewers. See Cook's Note*
4. Place shrimp on a hot grill for 1 1/2 to 2 minutes on each side, or until they turn pink. Do not overcook. Remove from the grill and remove the shrimp from the skewers.
5. For Taro chip: Place a 10-inch straight-sided saute pan over medium high heat. Add the oil and heat until it reaches a temperature of 350 degrees F. Slice taro root thinly, a little thicker than a potato chip. It is easiest to do this on a mandoline. Once oil is up to temperature, fry the sliced taro root until lightly golden brown, about 2 minutes. Drain on a paper towel, salt, and set them side.
6. For Salsa: Combine tomatoes, avocado, cilantro, and lemon juice in a bowl. Gently fold together. Season, to taste, with salt and pepper.
7. To assemble, place 1 shrimp on top of a taro chip and garnish with 1/4 teaspoon of salsa. Arrange on a platter.