Southwest Shrimp Tacos

 The last meal of the summer had to be special and delicious. And these tacos fit the bill perfectly. All the best of summer combined in one dish.

Start with a mixture of lime juice, olive oil, cumin, minced garlic, chipotle hot sauce and yes, maple syrup. Whisk for a second to combine thoroughly. Spoon half of the lime mixture over the uncooked shrimp.

Now, you can either grill the shrimp and the corn or sautee in the pan. I went with the sauté method as it was raining…. But it is just as good. First cut the kernels from the corn. Add a little canola oil to two tablespoons of butter and sauté until the corn is slightly browned. This should take approximately four to five minutes. Remove the corn, allowing it to cool on a plate and sauté the shrimp with the lime marinade for approximately 8 minutes or until the shrimp turns pink.

Now for the fun part, combine in a separate bowl, romaine lettuce, chopped roma tomatoes, green onion, cilantro, and black beans. Spoon the remaining lime juice mixture over the vegetables. Add the cooled corn and toss to combine.

Heat your flour tortillas. Spoon the veggie mixture into the tortilla. Top with several pieces of shrimp.

Okay, now add several small slices of avocado and sour cream…..

The best tacos I ate all summer. Delicious. Try them and you will agree…. But you have to eat everything in one sitting. The veggies sadly will not be good the next day. Also, the veggie mixture would be great with thinly sliced steak or chicken.

Lime Mixture:

¼ c. lime juice

2 T. olive oil

1 t. cumin

2 t. minced garlic

2 T. maple syrup

2 t. chipotle hot sauce

¾ lb. shrimp

2 ears of shucked corn

Veggie Mix:

1 c. Romaine, chopped

1/4 c. green onion, chopped

¼ c. cilantro, chopped

15 oz black beans, drained and rinsed

3 Roma tomatoes, chopped

1/3 c. light sour cream

avocado