YIELD: 4 (2 taco) servings

4 tsps. olive oil, divided

¾ cups fresh or frozen corn kernels

1 cup fresh blueberries

¼ cup white onion, chopped

2 Tbsps. fresh cilantro, chopped

½ medium jalapeno pepper, finely chopped

1 Tbsp. fresh lime juice

¼ plus ⅛ tsp. salt, divided

1 lb. peeled and deveined large shrimp

1 tsp. ground cumin

1 tsp. chili powder

⅛ to ¼ tsp. cayenne pepper

8 corn tortillas

1. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add corn and cook about 2 minutes or until corn starts to brown. Stir in blueberries and cook 30 seconds.

2. Transfer blueberry-corn mixture to a large bowl and stir in onion, cilantro, jalapeno, lime juice and ⅛ tsp. salt; reserve.

3. Combine shrimp, cumin, chili powder, cayenne pepper and remaining ¼ tsp. salt in medium bowl. Wipe out skillet and heat 1 ½ tsps. oil over medium-high heat. Add half the shrimp and cook 1 ½ to 2 minutes per side or until opaque and cooked through. Transfer to a plate and keep warm. Repeat with remaining oil and shrimp.

4. Heat tortillas according to package directions. Place 2 on each serving plate and top with shrimp and blueberry salsa. Serve immediately.

Photo and recipe: Driscoll's