Ingredients

• 2 teaspoons kosher salt
• 2 lb extra large shrimp, thawed if frozen, peeled and deveined
• 1 cup light mayonnaise
• 1 garlic clove, finely chopped
• 1 chipotle chile in adobo, finely chopped
• 1 tbsp extra-virgin olive oil
• 1 zucchini, halved and thinly sliced
• 12 corn tortillas, warmed
• 2 cups thinly sliced red cabbage

Instructions

1. In a bowl, whisk together lime juice, 2 teaspoons salt and freshly ground black pepper; toss with shrimp and let rest, 15 minutes. In a blender or food processor, blend mayonnaise, garlic and chile until smooth; season with salt and pepper. In a large skillet over medium-high heat, heat oil; cook shrimp, flipping once, until opaque, 2 minutes per side. Transfer to a platter and cover with foil; add zucchini to pan and cook, tossing frequently, until golden, 5 minutes. Fill each tortilla with zucchini, cabbage and 1 tablespoon aioli. Top with shrimp.