Ingredients

• 1 1/2 tbsp minced red onion
• 1/2 tsp finely chopped garlic
• 1 tbsp honey
• 1 tsp chopped fresh cilantro
• 1/2 cup freshly squeezed lime juice
• 1/2 tsp Jamaican jerk or Cajun seasoning
• 1/8 tsp paprika
• 16 shrimp, shelled, deveined, tails removed
• 2 ears corn (or 1 cup canned or frozen and thawed)
• Vegetable-oil cooking spray
• 6 Roma tomatoes, diced
• 1 green onion, chopped
• Lime- or lemon-pepper seasoning
• 4 lowfat whole-wheat tortillas
• 1 tsp chopped fresh cilantro
• 1 green onion, chopped

Instructions

1. Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.