Shrimp Tacos with Grilled Corn Salsa

By Dianewaldron

A light white fish, steak or shredded chicken can easily be substituted in this recipe. Bonus: This salsa is likely to become a favorite in your recipe arsenal.

Ingredients

• Shrimp:
• 8 corn tortillas
• 2 Cups arugula, lightly chopped
• Avocado slices
• Queso fresco or cotija cheese (optional)
• 24 jumbo shrimp, peeled & deveined (request this at the fish counter)
• 1 T olive oil
• 1/4 tsp, each, salt and pepper
• Sosa:
• 3 cobs of corn
• 3 roma or tomatoes on the vine, sliced in half
• 1 T olive oil
• 2 shallots, finely chopped
• 1/4 C white wine
• Juice of 1 lemon
• 1/2 tsp, each, salt & pepper
• 1 clove garlic, minced
• 2 Freshly chopped cilantro

Details

Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Toss the shrimp with the olive oil, salt and pepper. Heat grill to medium-high. Grill shrimp approximately 90 seconds per side -- do not overcook. Remove and let rest on a plate. Keep the grill on medium-high heat, and grill the corn about 2 minutes per side, until lightly charred. Spray the tomato halves with non-stick cooking spray. Grill 1-2 minutes per side, until lightly charred.

In a large saute pan, heat the oil over medium heat. Add the shallot and sauce 2 minutes. Add the wine, lemon juice, corn, salt and pepper. Let bubble for 8 minutes until the juices have absorbed, adding the garlic during the last two minutes of cooking. Remove pan from heat. finely chop the grilled tomato and add to the pan, along with the cilantro.

To assemble, heat the tortillas on the grill. Divide the arugula among the taco shells. Place 3 shrimp on each tortilla. Top with with warm corn salsa and avocado slices. Sprinkle with quest fresco or cotija cheese, if desired.