Source: Driscoll’s Berries
4 tsp. olive oil, divided
3/4 cup fresh or frozen, thawed corn kernels
1 cup fresh blueberries
1/4 cup chopped white onion
2 tbsp. chopped fresh cilantro
1/2 med. jalapeño pepper, finely chopped
1 tbsp. fresh lime juice
1/4 + 1/8 tsp. salt, divided
1 lb. large shrimp, peeled and deveined
1 tsp. ground cumin
1 tsp. chili powder
1/8 to 1/4 tsp. cayenne pepper
8 corn tortillas
- Heat 1 tsp. oil in large nonstick skillet over med.-high heat. Add corn; cook until it starts to brown, about 2 min. Stir in blueberries and cook 30 sec.; remove and transfer to bowl. Stir onion, cilantro, jalapeño pepper, lime juice and 1/8 tsp. salt into berry mixture; reserve.
- Combine shrimp, cumin, chili powder, cayenne pepper and remaining ¼ tsp. salt in med. bowl.
- Wipe out skillet and heat 1½ tsp. oil over med.-high heat. Add half the shrimp; cook 1½ to 2 min. per side until opaque and cooked through. Transfer to plate and keep warm. Repeat with remaining oil and shrimp.
- Warm tortillas. To serve, place two tortillas on plate; top with shrimp and blueberry salsa. Serve immediately.