We weren't kidding when we said that we liked Fish Tacos! Here is a shrimp version that was adapted from Jamie Purviance. It is incredibly simple and fun, especially with a batch of margaritas!
Salsa:
1 ear corn, husked
6 scallions, white and light green parts only
Olive Oil
1 medium poblano chile
1 cup cherry tomatoes, cut into 1/4-inch dice
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh grapefruit or lime juice
1 teaspoon minced garlic
1 large avacado (Haas preferred)
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
32 large (about 1 1/2 pounds) large shrimp, peeled and deveined
8 corn tortillas
Optional Queso Fresco cheese
To make the salsa: Brush the corn and scallions all over with oil. Grill the corn until browned in spots and tender, the scallions until lightly marked, and the chile until blackened, and blistered in spots, over direct medium heat, turning occasionally. The corn and chile will take 10-12 minutes and the scallions will take 3-4 minutes. Trim the root ends off the scallion; finely chop the remaining parts and put them in a medium bowl. Cut the kernels off the corn and add them to the bowl. When cool enough to handle, peel off the loosened bits of skin from the chile and discard along with the stem; finely chop the remaining parts of the chile and add to the bowl. Add the remaining salsa ingredients, including 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle 1 tablespoon of olive oil into the bowl and mix thoroughly.
Brush the shrimp all over with oil and season with salt and pepper. Grill over direct high heat until the shrimp are firm to the touch and just turning opaque in the center, 2-4 minutes, turning once. Grill the tortillas over direct medium heat until warm 30-60 seconds, turning once. Fill the tortillas with salsa, shrimp and top with optional queso fresco cheese.
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