The combination of shrimp, corn, and tomatoes has rusticity and grace. The classic combination of those three stalwarts is a stew chock full of sweet corn and plump shrimp in a tomato laced broth. That is all fine and dandy, but the season for shrimp, corn, and tomatoes is not necessarily soup weather. So switching gears, it's time to make tacos filled with a bright pico de gallo.
Corn Tortillas - buy them or make them, make sure they are warm
5 pounds shrimp, peeled, and deveined
1 Creole tomato, diced
Half a white onion, finely diced
Tablespoon of oregano
Season your shrimp. Your choice. Salt and pepper work or one of those seasoning blends sitting on your spice rack. Let this sit for a few moments. Combine the tomatoes, onion, and oregano. Squeeze in lemon juice, pour in some olive oil, and season to taste. Stir.
Get a cast iron pan ripping hot. Add the shrimp, in batches, if necessary and cook for two to three minutes. Once those shrimp turn pink and curl, they are almost overcooked. Remove the shrimp from the heat and chop roughly. Squeeze lemon juice over the chopped shrimp and spoon into a tortilla, top with pico.