3 to 4 finely minced garlic cloves
1/2 cup extra-virgin olive oil
Salt
Fresh cracked black pepper
2/3 cup minced green onions
1/2 to 3/4 cup white wine
1 tablespoon lime juice
2 pounds (21/25 count per pound) tiger shrimp, peled and divined
Skewers, soaked in water for 30 minutes
1 to 2 peeled taro root (2 inches in diameter)
3 cups vegetable oil
2 1/4 cups small dice tomatoes
2 cups small dice avocado
1/4 cup chopped cilantro leaves
1 tablespoon lemon juice
When stringing the shrimp on skewers, we advise not to crowd the shrimp too close together because they will not cook evenly.