Shrimp Tacos with Poblano-Avocado Salsa

What a great weekend!

Drove up to Shaver Lake for a fun, but super relaxing weekend with some great friends.

We ate WAY too much, but I think it had to do with that mountain air! Since I have food

on the mind, I thought I'd share a recipe that is all about summer grilling!

We've been grilling like crazy this summer and the last couple meals from the grill have been really easy! A couple weeks ago I barbecued some baby-back ribs for my son's campout party and a couple days after that I grilled up these shrimp tacos. They were delicious! I didn't want to skimp on the shrimp, so I went ahead and bought the large prawns (uncooked), then had the daunting task of peeling all of those suckers! Once they were all cleaned up, the prep for this dinner was super simple! Just about everything went on the grill, which made it one of those dinners where I didn't have to spend more time cleaning up then it took to prep the meal...ever had those nights??

Anyway, I know summer is pretty much officially over, but these are simple enough to make on the grill or on a stove-top grill pan. Oh, and this poblano-avocado salsa would be killer with some tortilla chips! The poblano chiles don't have much heat at all and they give the salsa such great flavor! If you aren't a shrimp person, I think that a marinated flank steak would make a great substitute!

Shrimp Tacos with Poblano-Avocado Salsa (Makes about 8 tacos)

(adapted from: Webers Real Grilling Cookbook)

SALSA INGREDIENTS:

• 1 ear corn, husked (I made 3 ears & gave my kids each some corn to eat separately)
• 3 scallions, white and light green parts only
• Extra Virgin Olive Oil
• 1 medium poblano chile
• 1 cup grape tomatoes, cut in half
• 1 large Hass Avocado, cut into 1/4 inch dice
• 1 Tbsp. finely chopped fresh Cilantro
• juice from 1 lime
• 2 cloves garlic, minced
• 1/2 tsp. kosher salt, divided
• 1/2 tsp. freshly ground pepper, divided

32 large shrimp (UNCOOKED), about 1 1/2 lbs. peeled and deveined

8 flour tortillas (8 inches)

DIRECTIONS:

To make the salsa: Brush the corn and scallions with olive oil. Grill the corn until browned in spots and tender, the scallions until lightly grilled, and the chile until black and blistered in spots, over direct medium heat, turning occasionally. **The corn and chile will take 10-12 min. and the scallions will take 3-4 min. Trim the root ends off scallions; finely chop the remaining parts and put them in a medium bowl. Cut the kernels off corn and add to the bowl. WHen cool enough to handle, peel off the loosened bits of skin from the chile and discard, along with the stem; finely chop the remaining parts of the chile and add to bowl. Add the remaining salsa ingredients, including 1/4 tsp. salt and 1/4 tsp. pepper. Drizzle 1 Tbsp. of olive oil into the bowl and mix thoroughly. Set aside.

Brush shrimp all over with oil and season with the remaining 1/4 tsp. salt and 1/4 tsp. pepper. Grill over direct high heat until the shrimp are firm to the touch and just turning opaque in the center, 2-4 minutes, turning once. Grill the tortillas over medium heat just until warm (30-60 seconds).

Corn, scallions and Chile just off the grill

Juicy shrimp