Name: Sweet and Spicy Shrimp Fajitas with Corn and Mushrooms
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1/3 cup olive oil; 1/4 cup torn cilantro; 1/4 cup honey; 3 tablespoons fresh lime juice; 1 teaspoon thyme leaves; 6 cloves garlic, smashed; 2 jalapenos, seeded; Kosher salt and freshly ground black pepper; 1 1/2 pounds peeled and deveined large shrimp; 1 tablespoon vegetable oil; 8 ounces shiitake mushrooms, stemmed and sliced; 2 tablespoons unsalted butter; 1/2 teaspoon ground cumin; 4 ears fresh corn, kernels removed; 1 poblano pepper, seeded and chopped; Kosher salt; 3 scallions, sliced; 1 lime, juiced; Neutral oil, for oiling the grill grates; Warm tortillas, for serving; Suggested toppings: sliced pickled jalapenos, lime wedges, tomatillo salsa, chopped red onions

Directions

For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
Prepare a grill for medium-high heat and brush the grill grates with oil.
Grill the shrimp until cooked through, about 2 minutes per side.
Serve with the warm tortillas and toppings.

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Sweet and Spicy Shrimp Fajitas with Corn and Mushrooms

Sweet and Spicy Marinade:

Corn and Mushrooms:

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