SHRIMP TACOS

SHRIMP TACOS 1 mango - peeled, seeded and diced 1 ripe avocado - peeled, pitted, and diced 2 tomatoes, diced ½ cup chopped fresh cilantro ¼ cup chopped red onion 3 cloves garlic, minced ½ teaspoon salt 2 tablespoons lime juice ¼ cup honey butter 1 pound salad shrimp 4 (10 inch) flour tortillas, warmed Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes. Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes. To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.