Zesty Grilled Shrimp Tacos with South of the Border Corn and Cotija Salsa.

• 1 lbraw shrimp — peeled, deveined
• ¼ cupolive oil
• 1lemon — juice and zest
• 1lime — juice and zest
• 2garlic — minced or grated
• 1 tspsmoked paprika
• ½ tspchipotle chili powder
• ½ tspcumin
• 1 tspsalt
• 1 cupwatermelon — diced
• 6–8flour tortillas — warmed, or corn tortillas
• —quinoa — or rice
• —fresh cilantro and basil — chopped for serving

South of the Boarder Corn and Cotija Salsa.

• ½ cupCotija cheese — crumbled, or feta cheese
• 1grilled corn — kernels removed
• 1avocado — diced
• 1jalapeno — seeded, diced
• ¼ cupbasil — chopped
• ¼ cupcilantro — chopped
• ½lime — fresh