Thrillist invited 11 restaurants to a party for the sole purpose of inflaming their jealousy of each other to see which one liked us most seeing what kind of crazy tacos they could invent. The Dalloway met the challenge, and came up with their spicy shrimp, corn & blueberry tacos. Here's how to make it: Blueberry BBQ Sauce1 tsp olive oil1/2 spanish onion, medium dice2 cloves garlic, minced1 tbsp fresh ginger, minced2 cups blueberries1/8 cup maple syrup1 tbsp balsamic vinegar1 tbsp cider vinegar1/2 tsp lemon juice1/2 tsp chili powder1/2 tsp brown sugarSalt and pepper to taste1. Sweat onion, garlic and ginger in olive oil (over medium heat) until soft, about 5mins.2. Add blueberries, syrup, vinegars, lemon juice, chili powder and brown sugar. Stir until mixed well, let simmer until slightly thickened, about 10mins.3.Remove from heat and puree until smooth-season to taste with salt and pepper.Cilantro Shrimp1 lb gulf shrimp, peeled and deveined1 bunch cilantro, stems removed and reserved1 tbsp red chili flake2 tbsp kosher salt2 limes, halved1. Bring 1 gallon of water to simmer, add cilantro stems, limes, chili flake and salt. Turn heat to low and add shrimp. Cook for 3mins then shock in ice bath to stop the cooking.2. When shrimp are completely cooled, cut into medium dice and reserve.Corn Salsa2 cups fresh corn kernels1/2 cup jalapeno, finely diced1/2 cup red onion, finely diced1/4 cup chipped cilantro1 cup lime juiceSalt Mix diced shrimp and all ingredients together in a large mixing bowl. Season to taste with salt, let sit at least 2hrs in fridge before serving.