Salsa
1 ear corn, husked
6 scallions, white and light green parts
Extra virgin olive oil
1 medium poblano chile
1 cup cherry tomatoes, cut into 1/4-inch dice
1 Haas avocado, cut into 1/4-inch dice
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided

32 large shrimp, about 1-1/2 pounds, peeled and deveined
2 tablespoons extra virgin olive oil
8 flour tortillas (8 inches)

1. Brush or spray the corn and scallions all over with oil. Grill the corn until browned in spots and tender, the scallions until lightly marked, and the chile until blackened and blistered in spots, over direct medium heat, turning occasionally. The corn and chile will take 10 to 12 minutes and the scallions will take 3 to 4 minutes. Trim the root ends off the scallions; finely chop the remaining parts and put them in a medium bowl. Cut the kernels off the corn and add them 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 the bowl. Add the remaining salsa ingredients, including 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle 1 tablespoon of olive oil into the bowl and mix thoroughly.

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

Makes 4 servings (8 tacos)

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