Grilled Shrimp Tacos with Mango Avocado Salsa

INGREDIENTS

1 lb

shrimp (16/20 count) peeled and deveined (frozen is fine)

1 qt

water (4 cups)

1 tbsp

kosher salt

cup cubed ice

Olive oil

Skewers for grilling, if bamboo, soak in water for an hour

ripe but still firm mango, peeled and cut into small cubes

ripe avocado, seeded, peeled, and cut into small cubes

2 tbsp

finely chopped red onion

1/2

fresh jalapeño pepper (less or more to taste), minced

3 tbsp

fresh lime or lemon juice

1/2 tsp

kosher salt

2 tbsp

chopped fresh cilantro leaves (optional)

to 12 corn or flour tortillas