For the Ranchero Sauce:

• 1 tablespoon oil
• 1 shallot, peeled and chopped
• 1 jalapeño, seeded and diced (use half if sensitive to heat)
• 1 garlic clove, chopped
• 1 whole roasted red pepper, chopped, jarred or homemade
• 1 tablespoon tomato paste
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 4 teaspoons ground cumin
• 1/4 cup stock, any variety
• 1/4 cup heavy cream

For the Shrimp Tacos:

• 1 pound raw jumbo shrimp, peeled and de-veined
• hot smoked paprika
• salt and pepper
• 3 corn cobs, shucked and cleaned
• 1 1/2 cups shredded red cabbage
• 1 1/2 cups seedless red grapes, halved
• 2 avocados, chopped
• tortillas, 16 corn or 8 wheat