Shrimp Taco and Roasted Sweet Corn with Barley Jalapeño Ranch

• 1 cup cilantro 
• 1/2 tbsp Pines Barley Grass powder
• 1/2 avocado oil mayonnaise/light mayonnaise  
• 1/4 cup water
• 1/4 cup olive oil 
• 1 tbsp white vinegar
• 1 clove garlic
• 1 jalapeño pepper
• 1/2 tsp onion powder
• 1 tsp salt 

Blend everything together until smooth.

For the Shrimp 

• 10 peeled jumbo shrimp 
• 2 tbsp olive oil
• 1 tbsp smoked paprika 
• 1/2 tsp cayenne pepper 
• 1 tbsp dried oregano 
• 1/2 tbsp garlic powder 
• 1 tsp salt & some pepper .

1. Mix all the ingredients together and marinate for 10 minutes.
2. Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 3 minutes per side.

For the Taco

• 5 Tortillas, warmed, for serving
• 2 cups chopped lettuce 
• 1/2 Avocado, sliced 
• 1/4 cup cilantro chopped
• 1 sliced jalapeno 
• some picked red onion for ganish 
• 1 sliced lime