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Place shrimp in a non-reactive dish. Mix shrimp with lime juice, mayo and salt. Let marinate for 20 minutes in the fridge.
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Heat the 2 tbsp of butter in a small saucepan and add the Acapulco Marinade. Bring to a boil, lower the heat and cook for 5 minutes. Season to taste with salt. Let cool to room temperature.
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Preheat grill. Lightly grease the grill and place shrimp. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process.
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Serve with tortillas, avocado, cilantro, onion and limes on the side for garnish. Provecho!