1 pound Shrimp, peeled, deveined, tails removed
1 ear Corn, grilled
1 tablespoon Extra Virgin Olive Oil
1 Chipotle Pepper in Adobo Sauce
2 teaspoons Adobo Sauce (Use less for less spice)
3/4 cup Greek Yogurt
2 tablespoons Lime Juice
1 tablespoon White Wine Vinegar
1 tablespoon Cilantro, freshly chopped
1/4 cup Olive Oil
Corn Tortillas, warmed
Preheat a grill pan over medium-high heat. Brush the ear of corn with olive oil and season with salt and pepper. Grill the piece of corn on each side for 3-4 minutes. Rotate to get a nice char all the way around. Let the grilled corn cool. Once cool, slice kernels away from the core.
In a food processor, combine chipotle pepper, adobo sauce, and yogurt. Pulse until fully blended. Season the shrimp with salt and pepper. Heat 1 tablespoon oil in a skillet over medium-high heat. When the pan is hot and the oil is shimmering, sear the shrimp. Cook for 5-6 minutes until shrimp are fully cooked. Toss the shrimp in the chipotle sauce.
In a small bowl, whisk together lime juice, cilantro, and olive oil. Coat the mixed greens with the cilantro-lime, dressing.
Build the tacos by placing a small amount of mixed greens on the tortilla. Add the chipotle shrimp on top of the greens. Top with grilled corn and extra cilantro.