Grilled Shrimp Tacos with Avocado-Corn Salsa

Ingredients

• 2 medium avocado 
• 4 teaspoons chipotle chili powder 
• 4  corn syrup white yellow
• 16  corn tortillas warmed
• 2 tablespoons cilantro leaves fresh finely chopped
• 0.3 teaspoon ground cumin 
• 0.5 teaspoon kosher salt 
• 2 tablespoons juice of lime freshly squeezed (from 2 medium limes)
• 2 tablespoons olive oil 
• 4 medium spring onion light white green thinly sliced ( and parts only)
• 1  serrano chiles stemmed finely chopped
• 2 pounds shrimp deveined peeled ( 45 shrimp)
• 3 medium tomatoes cored seeded cut into small dice

Equipment

• bowl
• baking sheet
• paper towels
• knife
• whisk
• grill
• skewers
• cutting board

Directions

1. Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand 1 ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn. Discard the paper towel.
2. Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.
3. Whisk the lime juice, oil, chipotle powder, salt, and cumin together in a large bowl.
4. Add the shrimp and toss to combine.Skewer each shrimp through the tail and head ends, leaving about 1/4 inch of space between each shrimp.
5. Transfer the skewers to a baking sheet.
6. Place the skewers in a single layer on the grill without touching. Close the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, close the grill, and cook until the shrimp are just firm, about 1 minute more.
7. Transfer the skewers to a clean baking sheet.
8. Remove and discard the skewers, transfer the shrimp to a cutting board, and coarsely chop.
9. Place in a serving bowl.
10. Serve the shrimp with the tortillas and salsa.