Shrimp Tacos with Poblano-Avocado Salsa

Shrimp is one of the few things I lost the taste for during pregnancy and just never returned to. But with a husband who loves it and a kid who is pretty crazy about seafood in general, it seemed unfair to be denying them. Besides, I don't like not liking things. So I sucked it up and bought some shrimp. Sage immediately asked me if we could make the shrimp tacos from Weber's Real Grilling.

Both the cookbook and this particular recipe are dear to us. His dad gave him the book years ago, when we bought our house and finally got a real grill, (also a gift from him.) Sage has cooked his way through much of the book, and we have loved everything we've ever tried. The very first recipe he ever made was these shrimp tacos, over a campfire, while celebrating Father's Day with his dad and sisters maybe five years ago. With his dad's recent passing, this recipe is even more special to us now.

These were every bit as good as I remembered, and a great way to ease back in to eating shrimp for me. The salsa seems pretty spicy on its own, but once tucked into a tortilla with the shrimp, the heat becomes more mild and just has a little kick to it. We've adapted this recipe a bit, reducing the amount of shrimp, but keeping the amount of salsa the same. It will serve 2-3 people (2 tacos per person) depending on how full you fill your tortilla.

Shrimp Tacos with Poblano-Avocado Salsa
adapted from Weber's Real Grilling

for the salsa:
1 ear of corn, husked
6 scallions, white and light green parts only
olive oil (we used our mister)
1 large poblano chile
1 large tomato, seeded and diced (about 1 cup)
1 Hass avocado, diced
1 tbsp finely chopped cilantro leaves
juice from half a lime
2 cloves garlic, minced
kosher salt and fresh ground pepper

1 lb. uncooked shrimp, peeled and deveined (we used wild-caught Key West Pink shrimp)
4-6 small flour tortillas
lime wedges, for serving

To make the salsa:
Brush or spray the corn and scallions with olive oil. Over direct medium heat, grill the corn until tender (10-12 minutes,) the scallions until lightly marked (3-4 minutes,) and the chile until black and blistered (10-12 minutes,) turning all occasionally.

Remove vegetable from the grill. Trim root ends from scallions, and finely chop remaining parts. Cut kernels off of the corn. Peel off loosened bits of skin from the poblano (as soon as it is cool enough to handle) and discard skin, stem and seeds. Finely chop remaining parts of chile. Add scallions, corn kernels and chile to a medium bowl and mix with remaining salsa ingredients, seasoning with salt and pepper.

To grill the shrimp:
If shrimp are on the small side (as ours were) thread onto skewers. Brush or spray with olive oil on both sides and season lightly with salt and pepper. Grill over direct high heat until shrimp are firm to the touch and just turning opaque in the middle, turning once (this will only take a few minutes.)

To assemble:
Heat the tortillas on the grill for 30 to 60 seconds, turning once. Fill tortillas with salsa and shrimp, and serve with lime wedges, if desired.