Espresso and Lime

Make the grilled corn salsa...
0 Slice the corn kernels off of 2 ears of fresh sweet corn
2 Place a dry skillet over medium to medium high heat
3 Grill the corn until lightly charred
4 Transfer the charred corn into a large bowl along with 1/4 cup of finely diced red onion, 1/3 cup of finely chopped fresh cilantro, 1 small minced jalapeño, the juice of a large lime and a generous pinch of sea salt
5 Mix until evenly distributed and set aside
Make the citrus crema...
7 Combine 1/2 cup of sour cream, plain greek yogurt or crema with a tablespoon of fresh citrus juice, 1 large clove of finely mined or grated garlic and a pinch of sea salt and set aside for now
Make the citrus grilled shrimp...
9 Combine 1/3 cup of extra virgin olive oil with 2 tablespoons of fresh citrus juice, 2 teaspoons of fresh citrus zest, 2 teaspoons of honey or agave, 1 teaspoon of ginger, grated or pasted and a pinch of salt and black pepper and set aside for now
10 Pat the shrimp dry with a paper towel and season with salt and black pepper
11 Lightly oil your grill or a grill pan placed over medium to medium high heat
12 Grill the shrimp on one side until seared then carefully flip the shrimp and brush with the citrus mixture
13 Grill on the other side until seared and then flip and brush the other side with the citrus mixture
14 Repeat flipping and brushing with the citrus mixture until the shrimp is cooked through and generously glazed (6-8 minutes total)
15 Transfer the shrimp off of the heat
Assemble the wraps...
17 Arrange romaine lettuce leaves on a platter and top with grilled corn salsa
18 Lay the citrus grilled shrimp over the salsa and drizzle with citrus cilantro crema
19 Garnish wraps with finely chopped cilantro and lime wedges