How to make Shrimp Tacos with Corn Salsa and Jalapeño Ranch | Grand Strand Magazine - Myrtle Beach,

Ingredients

• Corn Salsa
• 1 cup Ranch dressing
• 1 jalapeño, seeded, chopped fine
• Pinch of Kosher salt
• 1 heart of Romaine lettuce, chopped
• Cilantro, chopped, as needed
• 2 tablespoons olive oil
• 1 pound of 51/60 count shrimp, peeled, deveined, tail off
• 1 to 2 teaspoons no-sodium taco seasoning
• 1/4 teaspoon Kosher salt