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Grilled Shrimp & Corn Tacos Recipe

Robin Gagnon
  • 25 minutes
  • Serves 4

INGREDIENTS

3/4

to 1 pound jumbo wild caught shrimp (de-headed)

8

corn tortillas

1/4 cup

crumbled queso fresco

arugula (substitute other lettuce if you prefer)

Batch of Tex-Mex Corn & Tomato Salad (the dressing used to marinate shrimp is reserved from this recipe)