Chef JC Donetto, Macintosh, Shrimp & Corn Taco.

recipe serves four


::1.5lbs Tarvin Large fresh shrimp, peeled & deveined

::2 ears fresh corn cut off of the cobb

::1 small red onion, finely chopped

::2 limes, juiced

::small handful picked cilantro leaves

::salt & black pepper to taste

::corn or flour tortilla of your choice


Fire up that backyard grill!  Toss the shrimp in a light high temp tolerant oil and place on the grill.  Grill until just plump and set aside.  Grill the ears of corn until they have a slight char to them, set them aside to cool slightly and slice the corn off of the cobb.  Toss the shrimp, red onion, corn, lime juice together and season to taste.  Throw your tortillas on the grill last minute for a few grill marks and to warm slightly before plating.  Garnish with some fresh leaves of cilantro and a little drizzle of olive oil!

Tarvin Seafood | Wando Dock, 102 Haddrell St. Mt. Pleasant SC 29464 |  Phone 843-324-5281 | Email: