Lowcountry Shrimp Tacos and Corn

Shredded four-cheese Mexican-blend cheese, for serving

Shredded Pepper Jack cheese, for serving

½ pint grape tomatoes, cut in half, for serving

Shredded iceberg lettuce, for serving

Salsa of choice, for serving

Guacamole, for serving

Sour cream, for serving

Lime slices, for serving

1 bottle (12 ounces) medium-bodied beer

2 tablespoons Old Bay seasoning (see note)

8 fresh ears corn, husks removed

1 pound medium shrimp (50-60 count) (see note)

12 small flour tortillas (fajita-size)

Prepare the cheeses, sour cream and other toppings as desired. Set aside.Bring 2 quarts water and the beer to a boil in a large stockpot. Add the Old Bay seasoning and corn, and bring back to a boil. Cook 5 minutes, and then add shrimp. Cook for an additional 2 to 3 minutes, or until the shrimp turns pink. Drain well. Place on a platter for serving.Warm the tortillas according to package directions, and serve with the shrimp and toppings.Serves eight or more.Cook#146;s note: This recipe is extremely flexible. If you need to feed more people, just add more shrimp and corn per person. The amount of cheese and other toppings is also flexible. Old Bay is our seafood seasoning of choice, but any shrimp or seafood seasoning will do.@Recipe nutrition:Nutrition values per serving (2 tacos, one corn): 538 calories (28 percent from fat), 17 g fat (6 g saturated), 72 g carbohydrates, 7 g fiber, 26 g protein, 109 mg cholesterol, 917 mg sodium.