Fajitas with shrimp, mushrooms and corn

Ingredients:

• 0.7 kg medium shrimp, peeled and deveined
• 0.5 tsp smoked paprika
• 2 tsp light brown sugar
• 1.5 tsp chili spice mix
• 1.5 tsp ground cumin
• Juice of 2 limes + wedges for serving
• 2 tbsp extra virgin olive oil + extra for grilling
• 200 g shiitake mushrooms, sliced
• 4 ears of corn, kernels removed
• 1 poblano pepper, seeded and chopped
• 2 tbsp (30 g) unsalted butter
• 3 green onions, chopped
• 8 - 12 wheat tortillas
• Crumbled cotija cheese, for serving

Preparation:

1. In a small bowl, combine paprika, brown sugar, chili spice mix and 1 teaspoon each of cumin and salt.
2. Place the shrimp in a large zip-lock plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil, and the spice mixture; seal the bag and toss to combine. Refrigerate for at least 30 minutes or up to 2 hours.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned and softened, about 5 minutes.
4. Add the corn, poblanos, butter, and the remaining 1/2 teaspoon cumin; season with salt. Cook, stirring occasionally, until the vegetables are golden brown, about 3 minutes. Add the green onions and the juice of the remaining lime. Remove from the heat and cover to keep the vegetables warm.
5. Preheat the grill to medium-high heat and brush the grates with olive oil. Grill the shrimp until cooked through, about 2 minutes per side.
6. Heat the tortillas according to package directions. Serve the shrimp on the tortillas with the mushroom mixture, sprinkle with cheese, and garnish with lime wedges.