Cut the Roma Tomato (1) into 1/2-inch diced pieces and place in a medium bowl.
Remove the stem, pith and seeds from the Jalapeño Pepper (1) and discard. Cut half of the pepper into 1/4 inch diced pieces. Place into the bowl with the tomatoes the other half in the bowl of a food processor.
Remove the Fresh Cilantro (0.25 ounce) and discard the stems. Roughly chop the leaves and place half in the bowl with the tomatoes and jalapeños and the other half into the food processor.
Finely chop the Shallot (1) and Garlic (1 clove) and add to the medium bowl.
Cut the Granny Smith Apple (1/2) 1/4 inch diced pieces; add 1/4 to the medium bowl and ¼ to the food processor.
Juice half of the Lime (1/2) directly into the medium bowl and the other half into the food processor. Add Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) to the food processor and pulse for 30 seconds until salsa is smooth in consistency.
Add Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) to the medium bowl and mix to combine.
Pat dry the Shrimp (12) with paper towels and place in a large bowl.
Add the Chipotle Chili Powder (1 teaspoon) and Salt (1/4 teaspoon); toss until well combined.
Heat a large non-stick sauté pan withCanola Oil (2 teaspoon) over medium-high heat. When hot, add the shrimp in a single layer and cook for 3 to 5 minutes, stirring occasionally. When the shrimp are pink and opaque, remove from heat and keep warm for plating.
In a small sauté pan over high heat, warm the White Corn Tortilla (4) one at a time on both sides until heated through.
Serve the Chipotle Shrimp in the warm tortillas, sprinkle Lime (1/2) juice, topped with the Pico de Gallo, a dollop of Sour Cream (1/4 cup) and the Green Jalapeno Hot Sauce.