Batch of Tex-Mex Corn & Tomato Salad (http://blommi.com/grilled-sweet-corn-and-tomato-salad/) the dressing used to marinate shrimp is reserved from this recipe
Remove shell from shrimp, leaving tails on. De-vein, then marinate in ¼ of the dressing from corn salad.
If you haven't already prepared the salad, do so now.
Once hot, place the tortillas on the hot grill, leave it on med-high to high heat. When the tortillas get some color, flip them. Once the other side is done, remove to plate lined with paper or cloth towel. Fold each over in a row, then place a wooden spoon or other utensil on top to gently weight them, and keep them in taco shape, while cooling.
Grill the shrimp. This should be quick. Pull them off as soon as no translucency is visible on the outside, to avoid over cooking. If the inside isn't fully cooked through, it will finish doing so off the grill, from residual heat.
Put arugula on bottom of shell
Then spoon on some corn salad, and sprinkle on queso fresco
Finally nest the shrimp on top.*
*I used 16-25 shrimp and two were perfect, if using smaller shrimp more will likely be needed. Time note: If you are making the corn salad at the same time, total time required between prep and cooking will be around 40-45 minutes
Recipe by Mom Foodie at http://blommi.com/grilled-shrimp-corn-tacos-recipe/