Source: Chef Tudie Frank-Johnson, Iron Springs Cafe, Prescott, Arizona

4 green corn tamales, prepared and heated in corn husks
24 (16- 20-size) jumbo raw shrimp, peeled and deveined with tails left on
4 ounces unsalted butter, softened
4 fresh garlic cloves, minced
2 tablespoons parsley, minced
1/2 cup corn, roasted
1/2 cup pico de gallo
Salt and pepper to taste
4 cups cooked rice

Heat butter in a saut?pan. Add shrimp; saut?a few minutes. Add garlic, corn, parsley and pico de gallo; bring to a simmer. Turn shrimp once; cook until pink. Add salt and pepper to taste. Place heated tamales and cooked rice on a plate. Open tamales; fold back husks, decoratively tucking the ends under the top. Divide shrimp mixture evenly over the tamales. Serve hot.