Spicy Shrimp Tacos with Blueberry Corn Cilantro Salsa

Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add corn and cook about 2 minutes or until corn starts to brown. Stir in blueberries and cook 30 seconds.

Transfer blueberry-corn mixture to a large bowl and stir in onion, cilantro, jalapeno, lime juice and ⅛ tsp. salt; reserve.

Combine shrimp, cumin, chili powder, cayenne pepper and remaining ¼ tsp. salt in medium bowl. Wipe out skillet and heat 1 ½ tsps. oil over medium-high heat. Add half the shrimp and cook 1 ½ to 2 minutes per side or until opaque and cooked through. Transfer to a plate and keep warm. Repeat with remaining oil and shrimp.

Heat tortillas according to package directions. Place 2 on each serving plate and top with shrimp and blueberry salsa. Serve immediately.