Weeknight Grilled Shrimp Tacos with Charred Corn & Peach Salsa | Recipe Drop | Food52

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Grilled Shrimp Tacos with Charred Corn & Peach Salsa:
"This simple taco recipe features grilled shrimp, a charred corn and peach salsa made with avocado, red onion, and cucumber, and a lime crema to drizzle over. It’s perfect for summer, making great use of seasonal produce, and makes for a quick weeknight dinner.

Tips & Tricks
• Make the salsa one day or a few hours ahead of time. Store it in the fridge, covered, until ready to serve.
• Don’t marinate the shrimp for more than 15 minutes as the acid and salt will start to denature the proteins in the shrimp."
—Nea Arentzen

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[christiebarker]

This sounds delicious!! I can’t wait to make it 💜

[_Bosley]

Place a small bowl upside down in a larger bowl. Cut the cooked corn in half. Hold the cut side of one half cob on the bottom of the small bowl. Slice downwards and the kernels fall into the larger bowl. Works great when the bowls are sized properly. 🙂

[respectpleasethankyou]

I don't get burnt food, but love the overall recipe ❤

[FishareFriendsNotFood]

Peach and shrimp seems a bit unexpected to me, never thought of that

[andrewmclaughlin]

YOUR SALAD DOES LOOK SO GOOD, EXCUSE ME PLEASE I NEED TO PLUG MY TABLET, POWER IS LOW, HAPPY COOKING TO YOU,

[sandramartin]

A charming young lady. Love your show. It would help if you'd enunciate more clearly and precisely. There are times when I can't make out what you're saying.
Keep up the good work.