Georgia Shrimp Adobo Tacos with Roasted Corn, Tomato and Vidalia Onion Salsa

By dhoffmanlatter

Ingredients

• Roasted Corn, Tomato and Onion Salsa
• 1 cup corn kernels, either fresh or frozen, Silver Queen preferred
• 1 Vidalia onion, peeled and roughly chopped
• 1 pint cherry tomatoes, halved
• 1 tablespoon cumin
• 1 teaspoon salt
• 1 tablespoon canola oil
• Juice of 1 lime
• 1/2 cup chopped cilantro salt, to taste for serving
• 2 cloves garlic
• 1/4 cup tequila
• 1/4 cup brown sugar
• 2 tablespoons oregano, preferably Mexican
• 3 1/2 ounces canned chilies in adobo sauce
• 1 pound Georgia shrimp, peeled, deveined and cut into 1/2-inch pieces

Preparation

Step 1

In the bowl of a food processor, combine garlic, tequila, brown sugar, oregano, and the can of chilies and sauce. Process until smooth.

In a medium bowl, combine the cut shrimp with the adobo mixture. Transfer to the refrigerator to marinate for 1 hour.

Preheat the broiler.

Line a baking sheet with aluminum foil and spread the shrimp and sauce evenly. Broil for about 5 minutes, stirring once until shrimp are opaque and have some charred spots.