Yummy Shrimp Tacos with Fresh Corn Salsa

Mexican dishes are quick and easy, while filling you without having multiple dishes. This is that dish. Full of flavor and spice with just enough heat, you will want to eat more than one (or two).

I use a cheat way to make the salsa by using already cooked sweet corn. However, if it is summer and you can get fresh corn, this is the best with grilled corn. All you have to do is replace the canned corn with this:

• Prepare 2 ears of corn by stripping the the outer layer of husks.

• Grill corn, on side without foil, over medium high heat with cover down until corn is tender, about 20 minutes.

• Once corn is cooked, remove remaining husks and silks.

• Use a sharp knife and cutting board to slice kernels from cob.

Ingredients:

Salsa -

• 1 can yellow and white corn, drained (see my note above for substituting with grilled fresh corn)

• 1 small white onion, diced

• juice from one lime

• 1 small jalapeño, seeded and diced

• 2 roma tomatoes, diced

• 1/2 bunch of fresh cialantro, chopped#jalapenos

• 1 teaspoon of kosher salt

Shrimp -

• 2 pounds of uncooked shrimp shelled, deveined and tails removed

• 1/2 teaspoon of olive oil

• 1/2 teaspoon of kosher salt and freshly ground black pepper to taste

• 2 teaspoon of chili powder

• 1/2 teaspoon of onion powder

• 1/2 teaspoon of garlic powder

• 1/2 teaspoon of ground cumin

• additional limes and cilantro for garnish

Directions:

1. Dice onion and place in a medium sized bowl.

2. Squeeze lime juice over onions and let marinate.

3. Combine corn, jalapeños, tomatoes, cilantro and 1 teaspoon of kosher salt in bowl with onions and lime juice.

4. Taste corn salsa and adjust salt and lime juice as necessary.

5. Set corn salsa aside and prepare shrimp.

6. Drizzle peeled and deveined shrimp with olive oil and add seasonings.

7. Grill shrimp over medium high heat, in a grill pan on the oven using this pan (or on foil covered portion of grill) just until shrimp turns pink, about 5 minutes.

8. Sprinkle shrimp with a squeeze of fresh lime and cilantro. Serve topped with corn salsa.

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