Shrimp Tacos

Prep Time:  1 hour

2 - 14.5 oz. cans of whole kernel corn
12 green onions, white and light green parts only
2 cups chopped tomatoes
2 chopped avocados
2 Tbsp. finely chopped cilantro
2 Tbsp. fresh lime juice
2 tsp. minced garlic
1 tsp. salt
1 tsp. pepper
1 lb. medium - large shrimp, peeled and deveined
16 flour tortillas

1.  Heat grill to medium-high heat, (350 to 450 degrees.)  Or preheat broiler.

2.  Combine the corn, green onions, tomatoes, avocados, cilantro, lime juice, garlic, 1/2 tsp. each of salt and pepper in a large bowl.

3.  Brush shrimp with olive oil and sprinkle with 1/2 tsp. each of salt and pepper.  Grill or broil for 2 - 4 minutes or until the shrimp have some color to it (I am very careful not cook the shrimp too long, rubbery shrimp does not make great eating.)  :)

4.  Grill the tortillas for about 30 seconds per side to warm them.  This step makes a big difference in how delicious this dish tastes.  If you don't have a grill, you could heat the tortillas in a skillet. 

5.  To serve, place a tortilla on a plate, put 2 - 4 shrimp down the middle of the tortilla and top with the vegetable mixture.

Serves:  8

(I took this recipe from Weber's Real Grilling Cookbook, BTW, I love this cookbook!  I have simplified the recipe a bit and don't use any of the spicy peppers it calls for because I want my kids to eat this recipe.)  :)