Grilled Shrimp Tacos with Charred Corn & Peach Salsa

Directions

1. Place the ears of corn directly on the flame on a medium burner with medium-high heat. Cook, turning occasionally and moving them around, until all sides are cooked through and very charred, 4 to 5 minutes. Let it cool slightly and cut off the kernels.
2. Combine the charred corn, peach, cucumber, sliced onion, jalapeno, avocado, cilantro, lime juice, olive oil, and salt in a medium bowl. Set aside until ready to serve.
3. In another medium bowl, combine the shrimp, lime juice and zest, olive oil, salt, and pepper. Set aside to marinate while you heat the tortillas (see tip).
4. Use tongs to lightly char the tortillas directly over the open flame of a burner, about 30 seconds per side. (Alternatively, heat a grill pan over high heat. Place 2 tortillas on the grill pan at a time and cook on one side until slightly charred, about 30 seconds). Stack and wrap the tortillas in a clean kitchen towel as you go to keep them warm.
5. Heat a grill pan (or grill) over high heat and drizzle with olive oil. Add the shrimp and cook, turning once, until lightly charred and cooked through, about 1 minute per side. Transfer them to a plate.
6. In a small bowl, mix together the sour cream, lime juice, and salt and pepper. Thin with 1 teaspoon water at a time as needed until it drizzles from a spoon.
7. Serve the warm charred tortillas with corn and peach salsa, grilled shrimp, and crema with cilantro and lime wedges on the side for squeezing.