Ingredients

• 1/2 teaspoon smoked paprika
• 2 teaspoons packed light brown sugar
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• Kosher salt
• 1 1/2 pounds medium shrimp, peeled and deveined
• Juice of 2 limes, plus wedges for serving
• 2 tablespoons extra-virgin olive oil, plus more for the grill
• 8 ounces shiitake mushrooms, sliced
• 4 ears of corn, kernels removed
• 1 poblano chile pepper, seeded and chopped
• 2 tablespoons unsalted butter
• 3 scallions, chopped
• 8 to 12 flour tortillas
• Crumbled Cotija cheese, for topping

Instructions

1. Mix the paprika, brown sugar, chili powder and 1 teaspoon each cumin and salt in a small bowl.
2. Put the shrimp in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the shrimp. Refrigerate 30 minutes to 2 hours.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 5 minutes. Add the corn, poblano, butter and the remaining 1/2 teaspoon cumin; season with salt. Cook, stirring occasionally, until the vegetables are lightly browned, about 3 minutes. Add the scallions and the juice of the remaining lime. Remove from the heat and cover to keep warm.
4. Preheat a grill to medium high and brush the grates with olive oil. Grill the shrimp until cooked through, about 2 minutes per side.
5. Warm the tortillas as the label directs. Serve the shrimp on the tortillas with the mushroom mixture; top with cheese. Serve with lime wedges.
6. Photograph by Kang Kim