Ingredients

The following ingredients have 4 Servings
  • 1/2 teaspoon paprika
  • 2 teaspoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon Kosher salt
  • 4 tablespoons lime juice (, divided)
  • 2 tablespoons extra virgin olive oil (, divided)
  • 1 pound medium raw shrimp (, peeled and deveined)
  • 8 ounces sliced crimini mushrooms
  • 1 poblano pepper (, seeded and diced)
  • 2 ears corn (, kernels removed)
  • 1 1/2 tablespoons unsalted butter
  • salt and pepper
  • 3 whole scallions (, diced)
  • 8 good quality corn tortillas
  • 1/4 cup crumbled feta cheese

Instruction

  • In a resealable plastic bag, mix together the paprika, brown sugar, chili powder, cumin, salt, 2 tablespoons of the lime juice, and 1 tablespoon of the olive oil. Add in the shrimp and rub the mixture all over. Thread shrimp onto metal skewers and place in the refrigerator.
  • Preheat a grill to medium-high.
  • Heat remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high. Add the mushrooms and the poblano pepper; cook, stirring occasionally, for 3-4 minutes until vegetables are tender. Add in the corn and butter. Saute for another 2-3 minutes. Season with a touch of salt and pepper. Add in the scallions and remaining 2 tablespoons lime juice. Remove from heat, cover and keep warm.
  • Brush the grill grates with oil; grill the shrimp until cooked through; about 2 minutes per side. Warm the tortillas until just bubbly and toasted.
  • Place shrimp on the tortillas with the corn mixture and top with the feta cheese. Serve with lime wedges, if desired.