Grilled Shrimp & Corn Tacos

• Gluten free

• Seafood

  • 3/4 lb Shrimp, jumbo wild caught

• Produce

  • 1 Arugula

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 1/4 cup Queso fresco

• Deli

  • 1 Batch Tex-mex corn & tomato salad

Found on blommi.com

Description

Ingredients

• ¾ to 1 pound jumbo wild caught shrimp (de-headed)
• 8 corn tortillas
• ¼ cup crumbled queso fresco
• arugula (substitute other lettuce if you prefer)
• Batch of Tex-Mex Corn & Tomato Salad (http://blommi.com/grilled-sweet-corn-and-tomato-salad/) the dressing used to marinate shrimp is reserved from this recipe

Directions

• Remove shell from shrimp, leaving tails on. De-vein, then marinate in ¼ of the dressing from corn salad.
• If you havent already prepared the salad, do so now.
• Preheat grill.
• Once hot, place the tortillas on the hot grill, leave it on med-high to high heat. When the tortillas get some color, flip them. Once the other side is done, remove to plate lined with paper or cloth towel. Fold each over in a row, then place a wooden spoon or other utensil on top to gently weight them, and keep them in taco shape, while cooling.
• Grill the shrimp. This should be quick. Pull them off as soon as no translucency is visible on the outside, to avoid over cooking. If the inside isnt fully cooked through, it will finish doing so off the grill, from residual heat.
• Put arugula on bottom of shell
• Then spoon on some corn salad, and sprinkle on queso fresco
• Finally nest the shrimp on top.*