Spicy Shrimp Taco with Avocado Mayo Spiced Cabbage and Fresh Mango

Ingredients:
16-20 medium sized raw shrimp
2 teaspoons salt
2 teaspoons pepper
2 teaspoons paprika
2 teaspoons red chili powder
1 cup purple cabbage, shredded
½ cup mayonnaise
1 cup guacamole, store bought
2-3 tablespoons cilantro, minced
1 mango, diced into cubes
2 tablespoons white wine vinegar
4 corn tortillas, warmed
1-2 tablespoons cilantro leaves for garnish

Directions:

Peel and devein shrimp, rinse and strain. Season with salt, pepper, paprika and chili powder, and mix together. Brush grill pan with olive oil. Cook shrimp 2-3 minutes on each side, or until the shrimp are a whitish color with pink and some charred grilled marks. Remove and set aside. In a separate bowl, add the guacamole, mayonnaise, a pinch of salt, pepper, the cilantro, cabbage, and mix all together. Cut the mango into small cubes. Place mango in a bowl and season with salt, pepper, olive oil and 1-2 teaspoons of white wine vinegar. To prepare the taco, warm tortillas on a grill or in the oven. Place in the center some of the purple cabbage and guacamole mixture, 4-5 pieces of cooked shrimp, and a 1-2 teaspoons of the mango. Add some fresh cilantro leaves for garnish and extra flavor.