Garlicky Shrimp Tacos

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1/4 cup sun-dried tomatoes

Heaping 1/4 teaspoon dried thyme

Heaping 1/4 teaspoon dried marjoram

Heaping 1/4 teaspoon dried tarragon

Heaping 1/4 teaspoon cayenne pepper


1 tablespoon unsalted butter

2 1/2 tablespoons extra-virgin olive oil

8 garlic cloves, minced

3 plum tomatoes, diced

1 pound cooked and peeled small bay shrimp

1/4 cup finely chopped cilantro

8 taco shells or warmed 6-inch corn tortillas

2 Hass avocados, cut into 1/3-inch dice

Salsa and lime wedges, for serving

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