Shrimp, Vidalia Onion and Roasted Corn Tacos

Happy Memorial Day, everyone! I would like to take this opportunity to thank and remember those who have made the ultimate sacrifice to serve our country. I know that I have no idea what some folks and their families have had to go through to make sure that our freedom has remained in tact. What I do know is that for some, it has been huge. How can we ever say thank you enough for that?

Today, our family will go to our community's annual Memorial Day Parade. I look forward to sitting with my friends and family including my 88-year old mother. My daddy served in WWII and Mother often tells of that time in their lives. How heart broken and scared she was when the love-of-her-life went off to war. Thankfully, he came back. Many did not.

So today, enjoy your family and of course, eat some good food. But please don't forget that all gave some but some gave all.



Ingredients:
2 cups corn kernels, fresh or frozen
2 tablespoon olive oil, divided
1 Vidalia onion, cut into small slices
1 pound fresh shrimp, peeled, deveined and cut into ½ inch pieces
Ole Bay seasoning, to taste
1 cup pico de gallo
2 tablespoons fresh cilantro
2 cups Monterey Jack cheese
Flour or corn tortillas

Directions:
1. Preheat oven to 350 degrees.
2. Toss corn with 1 tablespoon of olive oil and transfer to a baking pan. Roast for 20 minutes or until corn is browned.
3. Meanwhile, in a medium skillet, add 1 tablespoon olive oil and onions. Sauté until onions are caramelized. Remove from skillet. Add shrimp to skillet, sprinkle with Ole Bay and sauté until shrimp are pink.
4. To assemble tacos, layer shrimp, corn, onions, pico de gallo, cilantro and cheese in tortillas.