Blackened Shrimp Tacos with Peach Salsa

We've been eating lighter now that it's hot.  Yesterday I had a hankering for Shrimp Tacos with a zesty Peach Salsa, so I picked up what I needed just before dinner.  Let's say this was a nod to Louisiana.

The Peach idea came from years ago, when a guest chef at the local farmer's market found things at the booths and cooked fish and served it with a simple fresh peach salsa.  I thought it was the coolest idea.  We are talking 15 years ago, so though there is no way I could duplicate what he did I made my own quick Salsa.

Rinse Shrimp, peel devein, pat dry, and add 5 to each skewer, this just makes for easy grilling.  Drizzle with Olive Oil and season with Blackening Seasoning on both sides, I like Paul Prudhomme's the best.

For the Salsa, Dice 2 Ripe Peaches.  Mince a few strips of Jalepeno - use them to your liking depending on how much heat you want.  Add 1 tsp Freshly squeezed Lemon Juice.  Season with 2 tsp minced Cilantro and if you want, 2 tsp Minced Red Onion.  Drizzle with 1 TBL Olive Oil and stir.

Shred lettuce, I used Red Cabbage and Spinach, but you can use micro greens, napa cabbage, sprouts of any sort, really whatever you want.

Preheat Grill til hot and grill shrimp, turning once.  Warm the tortillas in a dry skillet so they are pliable.

We have taco tenders and I recommend them. Assemble tacos by placing shredded greens in the bottom, add 3 shrimp and top with Salsa.  We sampled Gluten Free Tortillas but I didn't care for the texture at all.  I would stick with flour tortilla's or if Gluten Free is needed, I would rather make my own with gluten free flour.