Preparation

• First prep the vegetables. Cut the cherry tomatoes in half and set aside. Cut or tear the lettuce into bite-size pieces. Cut the avocado into slices or bite-size pieces.
• Next grill the corn. Preheat your grill to medium heat (around 400°F). Remove husks and silk from corn. Rinse and dry the corn.
• Place corn on the grill grate, cook for 4 minutes, then rotate and cook for another 4 minutes. Repeat until all sides are cooked and kernels start to blacken.
• While the corn is grilling, prepare the shrimp. Combine seasoning ingredients in a small bowl and set aside.
• Dry raw shrimp with paper towels and place in a large bowl. Measure 2 teaspoon of oil into a small bowl.
• Sprinkle seasoning over shrimp and drizzle oil. Mix thoroughly, ensuring shrimp is coated.
• Skewer shrimp, placing similar sizes together, each skewer holding around 5 shrimp.
• After corn is finished, let it cool. Reduce grill temperature to 350°F and grill shrimp skewers for 2 minutes, flipping halfway through.
• Cut kernels off the grilled corn using a sharp knife.
• Assemble salad in a large bowl: lettuce, corn kernels, grilled shrimp, tomatoes, and avocado. Combine dressing ingredients in a jar, shake, and pour over salad. Mix and serve.