Citrus-&-herb-marinated shrimp tacos

Shrimp, large, shelled, deveined, tail on	2 pounds
Oil, olive, extra-virgin	1 ½ cups
Orange zest, finely grated	1 tablespoon
Orange juice, fresh	¼ cup + 2 tablespoons
Lemon zest, finely grated	1 tablespoon
Lemon juice, fresh	3 tablespoons
Cilantro, chopped	¾ cup
Parsley, chopped	¾ cup
Red pepper, crushed	¼ teaspoon
Avocado, Haas, diced	1
Tomatoes, dry-farmed, diced	5 small
Onion, white, diced	½
Lime juice, fresh	2 tablespoons
Salt, kosher
Lemon wedges
Tortilla, corn, warmed	6

1. Spread the shrimp in an even layer on a large rimmed baking sheet, and refrigerate uncovered for 2 hours to air-dry. 
2. In a large bowl, mix the oil, orange zest and juice, lemon zest and juice, cilantro, parsley, and red pepper. 
3. Add the shrimp, and stir to coat; refrigerate for 30 minutes, stirring occasionally. 
4. In a small bowl, combine the avocado, tomato, onion, lime juice, and a pinch of salt; set aside. 
5. Remove the shrimp from the marinade; season with salt. 
6. Light a grill or preheat a grill pan, and grill the shrimp over moderately high heat, turning once, until just white throughout, about 4 minutes. 
7. Transfer to a plate with the lemon wedges and serve with the avocado salsa and tortillas. 

Based on a recipe from Food&Wine Magazine, August 2016