Thaw the shrimp and peel the shells off of the shrimp and discard. Season the shrimp with a sprinkle of kosher salt and freshly ground black pepper, gently toss and set aside.

Heat the olive oil in a large skillet over medium heat. Smash 5 of the garlic cloves with the side of a heavy knife and place in the skillet, reserving the additional garlic clove. Reduce the heat to low and simmer the garlic for 8-10 minutes, occasionally turning the cloves until the garlic is fragrant and lightly browned all over. Remove the garlic from the pan, set aside, and remove the pan from the heat, saving it to cook the shrimp in later.

While the garlic is simmering, finely mince the remaining clove of garlic and add it to the bowl of a food processor. Chop the softest parts of the reserved cooked garlic and add to the food processor. Add the juice of 1 lime and ½ cup cilantro leaves. Whiz the food processor until the leaves and garlic are finely chopped. Add the sour cream, the chopped avocado, and the kosher salt and blend until the mixture is smooth and combined.

Bring the pan with the reserved garlic oil to medium heat. Add the shrimp and cook for 2 minutes on each side. Remove from heat so the shrimp don't overcook.

Stack and cover the corn tortillas in a dish towel and microwave for 30 seconds.

For each taco, stack 2 corn tortillas together and spread a spoonful or two of the avocado crema on the top tortilla. Add some broccoli slaw, 4-5 shrimps, and top with queso fresco, tomatillo salsa, and garnish with cilantro leaves. Serve with lime wedges.