DIRECTIONS FOR TEMPURA BATTER:
- Combine shrimp and lime. Marinate for 15 minutes.
- Heat peanut oil in a skillet or deep fryer to 375 degrees.
- Combine all ingredients to the consistency of pancake batter. Set aside.
- Remove the shrimp from the marinade, pat dry, and cover with tempura batter.
- Fry coated shrimp for about 1 minute.
- Remove and drain on paper towels.
Fold tempura shrimp into tortillas and top with avocado, ginger aioli and tomato-ginger pico de gallo.