Grilled Shrimp Tacos

[knapplc]

Shrimp Tacos

 

Salsa

1 ear corn, husked

6 scallions, white and light green parts only

Extra virgin olive oil

1 medium poblano pepper

1 cup cherry tomatoes, halved

1 Hass avocado, cut into 1/4-inch dice

1 tablespoon finely chopped fresh cilantro

1 TBSP fresh lime juice

1 TSP minced garlic

1/2 TSP kosher salt, divided

1/2 TSP freshly ground black pepper, divided

 

Tacos

32 large shrimp, about 1-1/2 pounds, peeled and deveined

2 tablespoons extra-virgin olive oil

1/4 TSP kosher salt

1/4 TSP freshly ground black pepper

8 flour tortillas (8 inches)

 

 

To make the salsa: Brush or spray 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 to 12 minutes and the scallions will take 3 to 4 minutes. Trim the root ends off the scallions; 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 or spray the shrimp all over with the oil and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Grill the tortillas over Direct Medium heat until warm, 30 to 60 seconds, turning once. Fill the tortillas with salsa and shrimp. Serve warm.

 

From the Weber Grilling Cookbook.