Tequila-Lime Grilled Shrimp Tacos with Avocado-Cucumber Salsa

24 large shrimp, deveined and peeled
corn tortillas
Marinade:
1 teaspoon grated lime zest
2 shallots, finely chopped
2 garlic cloves, minced
2 teaspoon ground cumin
1/2 cup olive oil
1/4 cup tequila
1/4 cup fresh lime juice
1 teaspoon minced cilantro
2 teaspoons minced mint
salt and pepper, to taste

Avocado-Cucumber Salsa (can be made a couple of hours in advance)
1 avocado, pitted cubed
1 cucumber, seeded and cubed
2 tomatoes, chopped and diced
1 lime, juiced
salt and pepper to taste

Rinse shrimp and pat dry. In a bowl combine marinade and add shrimp. Coat and let marinate 30-60 minutes. (alternately can be combined in a resealable bag and shake to blend.)

Prepare a hot grill or stove top pan, remove shrimp from marinade and place in pan, turning once until opaque and with grill marks.
Place 3-4 shrimp in hot corn tortilla and top with salsa.