Shrimp and Veggie Tacos With Chipotle
['2 teaspoons kosher salt', '2 lb extra large shrimp, thawed if frozen, peeled and deveined', '1 cup light mayonnaise', '1 garlic clove, finely chopped', '1 chipotle chile in adobo, finely chopped', '1 tbsp extra-virgin olive oil', '1 zucchini, halved and thinly sliced', '12 corn tortillas, warmed', '2 cups thinly sliced red cabbage']
In a bowl, whisk together lime juice, 2 teaspoons salt and freshly ground black pepper; toss with shrimp and let rest, 15 minutes. In a blender or food processor, blend mayonnaise, garlic and chile until smooth; season with salt and pepper. In a large skillet over medium-high heat, heat oil; cook shrimp, flipping once, until opaque, 2 minutes per side. Transfer to a platter and cover with foil; add zucchini to pan and cook, tossing frequently, until golden, 5 minutes. Fill each tortilla with zucchini, cabbage and 1 tablespoon aioli. Top with shrimp.
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