• Make The Salsa
• In a large bowl, add all ingredients and toss to combine. Cover and refrigerate until ready to serve.
  1 mango, ⅓ medium red onion, ½ roasted red bell pepper, ½ small cucumber, ½ jalapeño, ¼ cup chopped fresh cilantro, 1 tablespoon fresh lime juice (½ of a juicy lime), 1 tablespoon extra virgin olive oil, 1 teaspoon kosher or sea salt or more to taste, ½ teaspoon fresh ground black pepper or more to taste
• Cook The Shrimp
• In a large bowl, mix the shrimp with blackened seasoning and 1 tablespoon of oil.
  1 lb medium shrimp, 1 teaspoon store bought blackened seasoning

On a skillet

• Heat skillet on medium-high heat (preferably a cast iron skillet) until is almost smoky. Add 1 tablespoon of oil allow it to heat then add the shrimp. Distribute evenly on the skillet. Cook for 3 minutes without moving it around to allow the shrimp to become crispy.
• Stirr and turn shrimp to cook the other side. Cook for another 3 minutes or until shrimp is opaque.
• Serve while hot.

On the grill

• Preheat grill and oil the grill rack with the remaining 1 tablespoon of oil.
• Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
• Place the shrimp skewers on the grill and close lid.
• Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total.

To Serve

• Warm tortillas on a skillet and heat on both sides until the tortilla is almost crispy but still bendable.
• Arrange the shrimp on the warm tortillas and top with the salsa and any other toppings if using any. Tip: Eat them quickly as the corn tortillas become soggy very fast!