32-40 peeled, raw shrimp
1 corn on the cob
5-6 green onions (use entire onion including stalk)
1 medium poblano pepper
1 cup diced cherry tomatoes
1 tsp chopped cilantro
1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
To make the salsa:
Grill corn (shucked already to get the kernels nice and brown), poblano pepper, and onions. When cooked, cut corn off the cob, slice pepper and onions. Mix with tomatoes, avocado, cilantro, garlic, lime juice from lime, salt and pepper in a mixing bowl, set to the side.
Grill shrimp for 10-15 minutes or until pink and cooked well.
Grill tortillas for a minute or two or until warm then serve!
This is one of our favorite summer meals, but it does take some time to prepare, so we have to make it on the weekends. It is so good and leftovers are just as yummy!