Garlic Shrimp Avocado Tacos

From http://greatideas.people.com/2015/11/10/alex-guarnaschelli-garlic-shrimp-avocado-tacos-recipe/ 1 small hot house cucumber, peeled and sliced into ½-inch rounds 1 cup cherry tomatoes, halved Kosher salt 2 tsp. sugar 2 small cloves garlic, grated 2 tbsp. extra-virgin olive oil Juice from 2 large lemons, divided 1 medium avocado, halved, pitted 12 pieces medium (“U-10”) shrimp, grilled or seared, cut into small pieces 8 sprigs cilantro, stemmed 6-8 small hard corn tortilla shells 1 small jalapeno, thinly sliced 1. Marinate the cucumbers and tomatoes: Arrange the cucumber slices and tomato halves (flesh side up) in a single layer on a baking sheet. Season them with salt and sugar. In a small bowl, stir together the garlic and olive oil and drizzle half of it over the tomatoes and cucumbers. Squeeze the juice from one lemon over them; set aside. 2. Prepare the other vegetables and shrimp: Use a tablespoon to scoop out the avocado in bits. Season with salt, a dash of the remaining lemon juice and the remaining garlic oil and cilantro. Toss till combined. 3. Assemble the tacos: Place a tortilla on a flat surface. Arrange some of the cucumber and tomato mixture and shrimp in an even line down the length of the tortilla. Top with avocado. Repeat. The best tasting tacos are ones that have a mix of all the different flavors in each bite. Serve immediately with jalapenos, if desired. No cilantro is the right amount for me