Ingredients

• Ingredients
  1. 1/4 cup sun-dried tomatoes
  2. Heaping 1/4 teaspoon dried thyme
  3. Heaping 1/4 teaspoon dried marjoram
  4. Heaping 1/4 teaspoon dried tarragon
  5. Heaping 1/4 teaspoon cayenne pepper
  6. Salt
  7. 1 tablespoon unsalted butter
  8. 2 1/2 tablespoons extra-virgin olive oil
  9. 8 garlic cloves, minced
  10. 3 plum tomatoes, diced
  11. 1 pound cooked and peeled small bay shrimp
  12. 1/4 cup finely chopped cilantro
  13. 8 taco shells or warmed 6-inch corn tortillas
  14. 2 Hass avocados, cut into 1/3-inch dice
  15. Salsa and lime wedges, for serving

Directions

1. In a bowl, cover the sun-dried tomatoes with hot water and let stand for 5 minutes. Drain, pat dry and finely chop.
2. In a small bowl, combine the thyme, marjoram, tarragon, cayenne and 1/4 teaspoon of salt.
3. In a large skillet, melt the butter in the olive oil over moderate heat. Add the garlic and cook until fragrant, about 30 seconds. Add the fresh and sun-dried tomatoes and the herb mixture and cook for 2 minutes, stirring. Add the shrimp and cilantro and cook until the shrimp are just heated through.
4. Fill the taco shells with the shrimp mixture and top with the diced avocados. Alternatively, fill the warmed tortillas with the shrimp and avocados and fold in half. Serve the tacos at once, with salsa and lime wedges.