Shrimp Tacos with Gold Pearl Salmon Roe

*Recipe adapted from Half-Baked Harvest

INGREDIENTS
1 1/2 lbs large shrimp, peeled and deveined
2 tbs extra virgin olive oil
2 tsp chipotle chili powder
1 tsp all-spice
1/2 tsp ground ginger
1/2 tsp dried thyme
1/4 tsp cinnamon
1/4 tsp cayenne pepper
salt and pepper
Tsar Nicoulai Gold Pearl Salmon Roe, for garnish
Warm tortillas, smashed avocado, lime wedges, for serving

GARLIC CILANTRO SAUCE
2 cloves smashed garlic
1/2 cup plain Greek yogurt or sour cream
2-3 tbs fresh lime juice
1/4 cup chopped green onions
1/2 cup cilantro
2-3 cups shredded green cabbage

METHOD
1. Preheat oven to 450F.
2. On a baking sheet, toss the shrimp with olive oil, chili powder, all-spice, ginger, thyme, cinnamon, cayenne, and a pinch each of salt and pepper. Arrange in a single layer. Add the garlic (for the garlic sauce). Roast 6-8 minutes or until the shrimp is cooked.
3. To make the sauce, squeeze the garlic cloves out of their skin and add to a blender with the yogurt and lime juice. Blend until smooth. Add the cilantro and green onions. Pulse to combine.
4. Add the cabbage to a bowl and toss with 1/3 cup of the garlic sauce.
5. Top warmed tortillas with smashed avocado, cabbage slaw, shrimp, a squeeze of lime, extra garlic cilantro sauce, and Tsar Nicoulai Gold Pearl Salmon Roe.