1 cup rice vinegar
1 cup water
3 tablespoons light brown sugar
1 jalapeno pepper, julienned (seeded if less heat is desired)
1 large carrot, julienned
1/2 sweet onion, julienned
1 1/4 pounds medium shrimp, peeled and deveined
1 tablespoon Thai red curry paste
4 large fresh basil leaves
1-inch piece fresh ginger, peeled
1/4 bunch fresh cilantro, leaves picked (about 1/2 cup loosely packed leaves), plus more for garnish
1 scallion, cleaned and rough chopped
1 teaspoon sugar
1/4 cup of olive oil
Juice of 1 lime
1 tablespoon fish sauce
1 cup of sushi rice
1 1/4 cups water
1/4 cup seasoned rice vinegar
1 avocado, halved, pitted, peeled and sliced
1/2 English cucumber, julienned
8 small flour tortillas
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