Remove shells from <quantity>1<unit>lb</unit></quantity> of shrimp

Finely chop shrimp. Transfer to bowl

De-seed and finely chop <quantity>1</quantity> jalapeño pepper. Add to finely chopped shrimp

Add <quantity>1<unit>tsp</unit></quantity> grated ginger

Add <quantity>1<unit>tsp</unit></quantity> of salt

Mix well to incorporate

Refrigerate 30m to infuse flavors

The Shrimp Filling is ready

Trim, peel and chop <quantity>½</quantity> white onion

Chop <quantity>2</quantity> celery stalks

Cut <quantity>4</quantity> tomatoes in quarters

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil in a pot on high heat

Add <quantity>½<unit>lb</unit></quantity> of shrimp shells. Sauté until orange color brightens

Lower heat to medium and add chopped onion and celery

Add <quantity>2</quantity> garlic cloves. Cook for 5m until onions become translucent

Add <quantity>1<unit>tbsp</unit></quantity> of smoked paprika

Add <quantity>1<unit>tsp</unit></quantity> of turmeric powder

Add <quantity>1<unit>tbsp</unit></quantity> of salt

Stir and cook for 5m to release aroma from spices

Add quartered tomatoes

Add <quantity>2<unit>qt</unit></quantity> of water

Simmer broth for 30m until slightly reduced

Strain broth and press to extract juices. The shrimp shell broth is ready

Add <quantity>​​½<unit>cup</unit></quantity> of water into a bowl

Add <quantity>​​½<unit>cup</unit></quantity> of all purpose flour. Whisk until smooth

Wrap <quantity>6</quantity> corn tortillas in a warm damp towel to keep moist

Add <quantity>3<unit>tbsp</unit></quantity> of Shrimp Filling on one side of tortilla

Brush other side of tortilla with flour mixture. Roll tortilla tightly and press gently to seal

Heat <quantity>2<unit>qt</unit></quantity> of vegetable oil to <temperature>360<unit>°F</unit></temperature>

Gently add flautas seam side down into the hot oil

Fry for 2m until golden and crispy

Transfer the fried flauta to a wire rack. Season with salt to taste

Enjoy the Shrimp Flautas with avocado and Shrimp Broth!