Heat a non-stick skillet over medium heat.

Add the minced garlic and cook for one minute.

Add the shrimp to the skillet and sprinkle generously with 1/2 tablespoon of Cajun Seasoning blend.   Cook the shrimp for about 4 minutes, then flip to cook the other side - about 4 to 5 minutes total.  The shrimp will turn bright pink and you'll know it's done when it's no longer translucent.

While the shrimp is cooking, heat a separate skillet over high heat.  Add the corn kernels, red onion and red bell pepper with a dash of olive oil.  Roast the corn kernels for about 8 minutes, stirring often until slightly charred and the onion and peppers are softened.

Char your corn tortillas over an open flame or you may place in a hot skillet to heat it through.  Layer the shrimp with the roasted corn salsa and top with avocado and jalapeno.  Enjoy with a Mexican beer.