Shrimp Tacos with Street Corn and Sweet Chili Sauce

If your shrimp are not already peeled and deveined, make sure to prepare them now. Pat them dry with a paper towel.

Finely mince the garlic cloves.

Chop the green onions into small circles, using both the white and green parts.

Slice the avocado into thin, even slices.

In a medium pan, melt about 15 grams of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the prepared shrimp to the pan. Season with salt and black pepper to taste.

Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.

In the same pan (or a separate one if preferred), melt the remaining 15 grams of butter. Add the drained sweet corn and cook for 3-5 minutes, stirring occasionally, until heated through and slightly caramelized.

Transfer the heated corn to a mixing bowl. Add the crumbled feta, chopped green onion, mayonnaise, lemon juice, chili flakes, and a pinch of salt and black pepper. Mix everything well to combine.

If you like, gently warm your taco shells according to package instructions. This usually involves heating them in a dry pan, microwave, or oven for a few minutes.

Lay out your warmed taco shells. Start by placing a small bed of mixed green salad at the bottom of each taco.

Arrange a few slices of fresh avocado on top of the greens.

Spoon a generous amount of the prepared street corn salad over the avocado.

Place a few cooked shrimp on top of the corn salad.

Finish each taco with a drizzle of sweet chili sauce.