Serves 4

Ingredients:

Grilled Shrimp & Corn:

1 ½ pounds medium shrimp, peeled & deveined

2 ears of corn, husked

Salt and freshly ground black pepper

Pinch of cayenne pepper or 7 Spice Rub

1-2 Tbsp olive oil

Salsa:

1 mango, peeled, pitted and diced

2 avocados, peeled, pitted and diced

1 red bell pepper, cored and diced

½ red onion, diced finely

¼ cup packed fresh cilantro leaves, chopped

1 lime, juiced (about ¼ cup lime juice)

Salt and freshly ground black pepper

Tajin (optional)

Taco shell or tortillas*

Goldwater’s Rio Verde Tomatillo (optional)

Rice and black beans**

Instructions:

To Prepare Corn:

Pre-heat grill to medium high. Drizzle 1 to 2 tablespoons of olive oil over each corn cob. Lightly dust each cob with spices. Grill corn cobs over medium high heat, turning several times to grill each side of ears. Once done set aside and let cool. Using small knife, cut corn off cob and put into large bowl. Discard corn cobs.

To Prepare Salsa:

Add the prepared mango, avocado, bell pepper, red onion to bowl with corn and mix ingredients. Add cilantro, lime juice and seasoning and mix again.

To Prepare Shrimp:

Dry shrimp with paper towel and place in large mixing bowl. Add 1 to 2 tablespoons of olive oil and toss. Season with salt and pepper and other spices. Grill the shrimp on each side just a few minutes, or until they are pink in color. Place cooked shrimp in a bowl.

To Serve Taco:

Add 4 to 5 shrimp and 2 large spoonful’s of salsa to a taco shell or tortilla. Serve with rice and beans on side.

Preparation Tips:

Tajin is a unique seasoning blend made with lime, chilies and sea salt. Goldwater’s Rio Verde Tomatillo is a distinctive green salsa that combines fruity, ripe tomatillos with fresh vegetables, chiles, and spices.

*Aiming to reduce your carbohydrate load or going gluten-free? Substitute taco shells with iceberg lettuce. Just wash lettuce and peel off outer leaf. Add the shrimp and filling to the leaf.

**Instead of using traditional rice, opt for “riced” veggies. Green Giant offers a line of pre-packaged and frozen varieties including Cauliflower, Cauliflower & Broccoli or Cauliflower Medley.

**Boost the protein and fiber content of the meal by adding black beans to the riced veggies. Heat up a 15 oz. can of black beans. S&W offers a broad line of beans including organic and low-sodium.

If mango is not in season or available at a store near you, substitute with papaya, pineapple, or another sweet, tropical fruit.