Catalina Shrimp Tacos

Prep Time 10-15 min. | Medium
Thaw in refrigerator.

1. In med. sauce pan, add corn over med. high heat. Cook 4-5 min., stirring occasionally.
2. Drain and rinse shrimp. Heat large saute pan over med. high heat, add chimichurri sauce & 1/8 tsp. kosher salt. Add shrimp and desired amount of red pepper flakes, stirring to coat. Cook just until shrimp turns pink, 3-5 min. (internal temp. 145°F).
3. Loosely wrap flour tortillas in a damp paper towel and microwave for 30 second intervals until warm.
4. Assemble tacos with corn and chimichurri seasoned shrimp. Top with cheese and serve.

Prep Time 10-15 min. | Large
Thaw in refrigerator.

1. In med. sauce pan, add corn over med. high heat. Cook 4-5 min., stirring occasionally.
2. Drain and rinse shrimp. Heat large saute pan over med. high heat, add chimichurri sauce & 1/4 tsp. kosher salt. Add shrimp and desired amount of red pepper flakes, stirring to coat. Cook just until shrimp turns pink, 3-5 min. (internal temp. 145°F).
3. Loosely wrap flour tortillas in a damp paper towel and microwave for 30 second intervals until warm.
4. Assemble tacos with corn and chimichurri seasoned shrimp. Top with cheese and serve.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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