For shrimp marinade: In a saucepan, add vegetable oil over low heat and fry garlic cloves for 20 minutes until soft and cooked all the way. Do not brown the garlic. Set aside to cool. Remove garlic from oil and place in food processor along with 1/2 of the garlic oil. Reserve the remaining garlic oil to grill shrimp and warm tortillas. Add Tabasco Chipotle Pepper Sauce, ketchup, agave syrup, lime juice and soy sauce to the food processor and mix until smooth. Marinate shrimp in the mixture 1-2 hours before grilling. For ease of handling you may skewer shrimp before grilling. The marinade can be prepared 24 hours ahead of time.
For mango salsa: Combine mango, tomatillos, white onion, tomatoes and cilantro and toss in a bowl with lime juice and Tabasco Green Pepper Sauce. Refrigerate for at least 2-3 hours before serving. Serve at room temperature. Add salt to taste.
Warm corn tortillas until soft and pliable in a cast iron pan, brush with a touch of garlic oil for extra flavor.
Place a slice of avocado on each tortilla, mash with a fork and season with salt.
Heat grill with remaining garlic oil and grill marinated shrimp for 2-3 minutes on each side, until marinade becomes a brown glaze. Remove from the grill and place three pieces of shrimp in each tortilla with avocado.
Top with a generous serving of the mango salsa and serve.