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Most everyone would agree that it's always a good time for tacos. But are you tired of the same old thing? Alicia Ross has a recipe that brings some low country flavor to the tex mex favorite.

“Low Country” Shrimp Tacos and Corn

Shredded Four-Cheese Mexican Blend cheese, for serving
Shredded Pepper Jack cheese, for serving
1/2 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
1 pound medium shrimp (50-60 count)*
2 tablespoons Old Bay seasoning*
8 fresh ears corn, husks removed
12 small flour tortillas (fajita size)

1. Prepare cheeses, sour cream and other toppings as desired. Set aside.
2. Bring 2 quarts water and the beer to a boil in a large stock pot. Add Old Bay Seasoning and corn, and bring back to a boil. Cook 5 minutes, then add shrimp. Cook for an additional 2 to 3 minutes, or until shrimp turns pink. Drain well. Place on a platter for serving.
3. Warm tortillas according to package directions, and serve with shrimp and toppings.

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