Shrimp Tacos with Grilled Mexican Spring Onions, Roasted Poblanos & Grilled Meyer Lemon

From: Culinary Advisor Jonathan Waxman, Rosa Mexicano Restaurants. Yield: 10 tacos.

20 head-on Mexican Shrimp from San Felipe
2⁄3 cup white wine
8 spring onions
2 Tbsp. olive oil
6 Meyer lemons
6 poblanos
4 ripe red tomatoes
1⁄2 cup guacamole
10 stone-ground corn tortillas

Shell shrimp to make a broth from the heads and shells with the white wine. Cook for 15 minutes. S

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