In a medium size saute pan on medium heat add butter. Melt butter for one minute.
Add peeled and deveined Gulf shrimp. Saute for two minutes
After two minutes add cilantro, salt, crushed garlic cloves, and grape seed oil.
Saute for three minutes.
Remove shrimp from the pan and set aside.
In a small size pot on medium heat, add fresh Queso Blanco.
When Queso starts to melt, use a fork to stir.(Should have a stringy, mozzarella style consistency).Remove from heat and set aside. In a large sheet tray add 16 corn tortillas.Bake for two minutes on high While Queso is still warm, use a fork to spread Queso evenly on eight tortillas.Place the other four on top immediately. (Like a Quesadilla).
Gently fold each taco on the plate.
Divide sauteed shrimp evenly on each taco and add corn salsa on top.
this recipe serves 4 at 2 tacos per person