Chimichurri Shrimp Tacos

1. In a small bowl, mix the Pasolivo Chimichurri Spice, Pasolivo Red Wine Vinegar, minced garlic, Pasolivo Classic Extra Virgin Olive Oil, Pasolivo Kosher Flake Sea Salt, and ground pepper together and cover with a lid or plastic wrap. Allow the chimichurri mixture to sit for over an hour to allow the herbs to rehydrate.
2. In a medium sized bowl, combine the Pasolivo Classic Extra Virgin Olive Oil, minced garlic, Pasolivo Orange Blossom Honey, Pasolivo Smokey Spice Blend, Pasolivo Kosher Flake Sea Salt, and ground pepper until it is homogenous. Peel and devein the shrimp and add them to the oil mixture, making sure the shrimp is coated in the oil mixture. Cover and let it marinate for 20 minutes.
3. Heat a saucepan over high heat. Once hot, drizzle a tablespoon of Pasolivo Classic Extra Virgin Olive Oil to fully cover the pan before adding the marinated shrimp in a single layer. This may take multiple batches to cook all shrimp. Cook for 2-3 minutes per side.
4. Once the shrimp has finished cooking, turn the heat to low add the chimichurri sauce to the pan and let it sit for one minute. Turn off heat.
5. In a separate pan on medium-high heat, warm up the corn tortillas so that they can bend and hold the shrimp. Each side of the tortilla only needs 20-30 seconds. Set aside in a tortilla warmer or a towel.
6. To assemble the tacos, place the shrimp in the tortillas with the Pasolivo Pickled Red Wine Vinegar Red Onions and your favorite toppings, like lettuce, tomatoes, queso fresco, etc.

Pasolivo Tip: Top your tacos with Pasolivo Smokey Sriracha Sauce Oil for added heat. If you would like more chimichurri sauce for dipping, double the ingredients.