Instructions: Prepare shrimp: leaving in shells, split carefully down middle without completely separating them. Peel garlic and mince with sea salt and peppercorns and chiles in a pestle and mortar, until you have thick aromatic paste. Coat shrimp with garlic mix and place in bowl. Scrap any remaining paste over top, cover bowl, and refrigerate at least 1 hour. Heat olive oil and butter in heavy skillet, add shrimp and garlic paste. Quickly saute over medium heat 2 to 3 minutes, until pink. Remove and keep warm. Add lime juice to skillet. Boil vigorously for 2 minutes and pour over shrimp. Serve sprinkled with cilantro, lime wedges, sliced avocado and fresh, warm tortillas.

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