2 ounces of extra virgin olive oil
18 pieces of 21/25 peeled and deviened shrimp, cut in half lengthwise, left raw
6 slices of smoked bacon, cut into 1-1 1/2 inch pieces and cooked
1 each ripe avocado, pitted, cut into small pieces and tossed with lime juice to keep from browning
1/2 of a lime
2 ounces spicy chipotle bean sauce (see recipe below)
Approximately 1/4 of an onion from pickled red onions (see recipe below)
Salt and pepper to taste
6 fresh corn tortillas
6 small sprigs of fresh cilantro

For the Chipotle bean sauce:

2 cups of cooked kidney beans
1/4 cup of chipotle puree
1/2 bunch of cilantro
1/4 cup blistered onion puree (roast onions or sear in a very hot skillet until lightly blackened, then puree in a blender)
1/4 cup lime juice

For the Red pickled onions:

2 each whole red onions, julienned
2 quarts red wine vinegar
1 cup of sugar
3 tablespoons kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seed
6 each sprigs of fresh thyme
1 cup of fresh beet juice