Shrimp Tacos

Nothing like wanting to BBQ when it snows out! These are wonderful and a great twist on something old. Here's to wishing for warmer, sunnier weather! This recipe comes from Weber's Real Grilling. My husband got a new BBQ and I got a new cookbook! Everybody wins!

1 ear corn, husked
6 scallions, white and light green parts only
Extra virgin olive oil
1 medium poblano chile
1 C cherry tomatoes, cut into 1/4- inch dice
1 Hass avocado, cut into 1/4-inch dice
1 TBSP finely chopped fresh cilantro
1 TBSP fresh lime juice
1 TBSP minced garlic
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
32 large shrimp, about 1 1/2 pounds, peeled and deveined
8 flour tortillas

1. To make the salso: brush or spray the corn and scallions all over with oil. Grill the corn until browned in spots and tender, the scallions until lightly marked, and the chile until blackened and blistered in spots, over direct medium heat, turning occasionally. The corn and chile will take 10 to 12 minutes and the scallions will take 3 to 4 minutes. Trim the root ends off the scallions; finely chop the remaining parts and put them in a medium bowl. Cut the kernels off the corn and add to the bowl. When cool enough to handle, peel off the loosened bits of skin from the chile and discard along with the stem; finely shop the remaining parts of the chile and add to the bowl. Add the remaining salsa ingredients, including 1/4 tsp salt and 1/4 tsp pepper. Drizzle 1 TBSP of olive oil into the bowl and mix thoroughly.
2. Brush or spray the shrimp all over with oil and season with the remining 1/4 tsp salt and 1/4 tsp pepper. Grill over direct high heat until shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Grill the tortillas over direct medium heat until warm, 30 to 60 seconds, turning once. Fill the tortillas with salsa and shrimp. Serve warm