Shrimp + Beans In Greens Burritos

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8 large collard green leaves, trimmed and soaked

1 lemon (for soaking)

2 teaspoons olive oil

2 cloves garlic, minced

1 pound medium-large shrimp, peeled, deveined and sliced in half lengthwise

1.5 cups black beans (or 1 15-ounce can drained and rinsed)

1.5 tablespoons taco seasoning

1 lime, juiced

1 cup guacamole, divided

8 teaspoons pico de gallo, divided

cilantro leaves

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