Avocado, Roasted Corn and Shrimp Salad

By learen

Ingredients

• 6 ears corn, husked
• 3 T olive oil divided
• 1 med tomato, cored and chopped
• 1/2 c fresh basil chopped
• 3 t fresh lime juice
• 1 lb ready to eat large shrimp, tails removed
• 1 large ripe avocado, seeded, peeled and cubed
• kosher salt and pepper

Preparation

Step 1

Preheat grill to med heat. Using 1 T oil, lightly oil all the ears. Grill corn, turning frequently, until corn is charred and heated through 10-12 min. Remove from the grill. When cool, slice kernels from the cob and transfer to a large bowl. Stir in remaining ingredients and toss gently. Season to taste with salt and pepper and more lime juice if desired.