Ingredients

For the shrimp spice seasoning (you won't use all of this, just save the rest for another meal!)
• 2 Tb chili powder
• 1 Tb paprika
• 1 Tb garlic powder
• 1 Tb cumin
• 1 Tb coriander
• 1 Tb dried thyme
• ½ tsp kosher salt
For the taco filling
• 1 pound peeled, deveined shrimp
• 1 Tb butter
• 1 Tb olive oil
• Lettuce wraps or corn tortillas
For the Chipotle creme fraiche
• ½ cup full fat mayo
• 2-3 Tb adobo sauce
• 1 Tb honey
• ½ lime squeezed
For the roasted corn
• 1 cup of fresh kernels (about 2 ears)
• 1 jalapeño chopped
• 1 Tb olive oil
• Pinch of kosher salt

Instructions

For the shrimp
1. Mix spice seasoning together and sprinkle on cleaned, peeled and deveined shrimp (about a pound).
2. Heat a frying pan/grill pan with 1 Tb of butter and 1 Tb olive oil on medium high heat. When butter begins to bubble, lay shrimp on the pan. (Do not move around pan).
3. Let sear for 3 minutes on one side and flip. Cook for 2 minutes on the other side.
For the creme fraiche
4. Mix ingredients together, stir until combined. Top onto shrimp tacos.
For the roasted corn
5. Heat up a frying pan with 1 Tb olive oil and saute corn and jalapeño together until golden, about 7 minutes. Add a pinch of kosher salt
6. Serve topped on tacos or as a side dish.
7. Garnish with cilantro
To assemble
8. Spoon some of the chipotle creme fraiche onto your favorite tortilla or lettuce wrap. Top with shrimp, roasted corn and cilantro.
9. Or drizzle chipotle creme fraiche on top of shrimp if you are serving them without the "taco"