Shrimp Tacos with Corn & Tomatoes

Serves 2 (if serving 4, double and use 2 large pans)

• 3/4 – 1 lb. jumbo shrimp (10-15 count per lb.)
• 1 large fresh tomato, cubed
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 lime (1/2 for juice and 1/2 for garnish)
• 1 small jalapeño pepper, finely chopped
• 3t cumin powder
• 6 T olive oil (2 T for marinade, 4 T for frying)
• 2 ears fresh sweet corn
• 2 t rice wine vinegar
• 1 bu. cilantro, chopped
• 8 corn tortillas
• Hot sauce (we use Cholula)

Peel and devein shrimp, tails off. Toss shrimp in 2T olive oil with cumin, marinate for about 15 minutes. Boil corn, cut kernels off and set aside.

Warm tortillas by heating a cast iron or heavy pan over medium-high heat and heat both sides until they start to get some color, about 30 seconds a side. Wrap warm tortillas in a towel.

Over medium-high heat, add 4 T olive oil to large pan. When oil is hot add shrimp and stir fry for about 1 minute, add onion, garlic and jalapeño; continue stir frying for another few minutes or until shrimp is almost opaque in center. Add tomatoes, corn, vinegar and lime juice and toss for another minute (just enough to warm the corn and tomatoes).

Stack 2 tortillas together and spoon shrimp on top. (2 tortillas for each taco prevents leakage). Top with chopped cilantro and serve with hot sauce and lime wedges.