Shrimp Tacos with Apple Salsa and Queso Fresco

It's almost that time of year when you can break out the BBQ and start grilling every meal, because most foods are better when grilled.  Luckily for me I live in sunny L.A. and can grill pretty much year round.  Insert dinner:  Grilled Shrimp Tacos with Apple Salsa and Queso Fresco.  Grilly deliciousness.

Clean take the tail shell off of about a pound of peeled and deveined shrimp.  Put them into a ziplock bag with 1 Tbsp of olive oil, the juice of one lime, and about 1/4 tsp each of paprika, cumin, and red pepper flakes.  Squish around until all of the shrimp is covered and let stand for about 15 minutes.

Heat the grill to about 350 or so.

Into a large bowl combine the following, all chopped into salsa sized chunks: apple, red onion, jalapeno, red bell pepper, green onions and the juice of half a lime, half a lemon, and a pinch of salt.  Mix well and let sit in the fridge until everything else is done.

When the grill is ready, place each little shrimp directly from the bag to the grill, making sure they don't fall through.  Cook for a couple minutes on each side until pink and opaque.  Remove the shrimp from the grill and replace with soft, fresh corn tortillas (I like La Tortilla Factory).  Grill on each side until heated through.

Assemble!  Tortilla, shrimp, salsa, crumbled queso fresco.  Eat!
I served mine with marinaded cucumbers and carrots.  I love these because they are potent and the vinegar kinda burns your mouth, it's a real treat...Jesse does not agree.

Thinly slice cucumbers, shave carrots, thinly slice some red onion.  Toss these in a bowl with some rice vinegar, red pepper flakes and a pinch of salt.  Mix well and let sit for as long as possible.