Grilled Shrimp And Corn Tacos

Ingredients

• TACOS
• 1 lb. raw shrimp, peeled and deveined
• 1⁄4 cup olive oil
• Juice and zest of 1 lemon
• Juice and zest of 1 lime
• 2 cloves garlic, minced or grated
• 1 tsp. smoked paprika
• 1⁄2 tsp. chipotle chili powder
• 1⁄2 tsp. cumin
• 1 tsp. salt
• 1 cup watermelon, diced
• 6-8 flour or corn tortillas, warmed
• Quinoa or rice,for serving
• Fresh cilantro, chopped for serving
• Fresh basil, chopped for serving
• CORN & COTIJA SALSA
• 1⁄2 cup Cotija cheese, crumbled (may sub fetacheese)
• 1 ear grilled corn, kernels removed
• 1 avocado, diced
• 1 jalapeno, seeded and diced 1⁄4 cup basil, chopped
• 1⁄4 cup cilantro, chopped
• Juice of 1⁄2 a lime

Directions

1. Place the shrimp in a bowl. Add the olive oil, juice and zest of 1 lemon, juice and zest of 1 lime, garlic, smoked paprika, chipotle chili powder, cumin, and salt. Toss well and let the shrimp sit for 15-30 minutes.
2. Meanwhile, make the salsa. In a bowl, combine the Cotija cheese, corn, jalapeno, basil, cilantro, and lime juice. Toss to combine. Gently stir in the diced avocado. Cover and store in the fridge until ready to serve.
3. Now cook the shrimp. First, heat a grill or grill pan to high. Thread the shrimp on skewers if using an outdoor grill (or use a grilling basket). Once hot, grill the shrimp for 3-4 minutes per side or until light char marks appear.
4. Once done cooking, remove the shrimp from the grill and squeeze with a little lemon and lime juice (if desired). Sprinkle with basil and cilantro.
5. Top corn tortillas with shrimp. Add the watermelon, Cojita salsa, and garnish with cilantro.
6. For a heartier option, add quinoa, rice, and/or beans to the tacos.