Ingredients
- 6 ounces medium shrimp peeled and deveined
- 1 1/2 teaspoons olive oil
- 1 1/2 teaspoons taco seasoning
- Salt to taste
- Freshly ground black pepper to taste
- 2 ears fresh corn husked and silks removed
- 1 cup (about 1 to 2 large) Roma tomatoes diced
- 1/2 cup avocado diced
- 1/3 cup cilantro roughly chopped
- 1/4 cup green onion sliced
- 1/2 fresh jalapeño sliced or diced
For the dressing:
- 1 tablespoon freshly squeezed lime juice
- 1 1/2 teaspoons honey
- 1 1/4 teaspoons Tabasco Green Jalapeño Sauce
- 1 tablespoon olive oil
Instructions
- Preheat your grill to high heat. While it's preheating, place the corn on the grill so it starts to cook slowly, then it begins to char as the grill gets hotter. Turn frequently so all sides cook evenly. This should take 10 to 15 minutes.
- While the corn cooks, pat dry shrimp with paper towels and place in a medium bowl. Toss with olive oil and then add taco seasoning and a pinch of salt and pepper, tossing again until evenly coated.
- Transfer cooked corn to a large plate or chopping board when finished. Turn down grill to medium heat and lightly grease with oil before laying down shrimp 1 inch apart. Cook until shrimp are pink and opaque, turning frequently, only about 1 minute per side. Transfer shrimp to the same chopping board or plate when done.
- Roughly cube the cooked shrimp and add to a large bowl. Place a small mug or sauce bowl upside-down on the board or plate, and stand the corn up on it. Hold the corn by the top end, and cut downwards to cut the corn kernels away from the cob. Add to the bowl along with tomatoes, avocado, cilantro, green onion, and jalapeño. Mix until well combined.
- In a medium bowl, whisk together lime juice, honey, and Tabasco. While whisking constantly, stream in olive oil until well combined and the dressing thickens. Pour over salad and toss to mix evenly.
- Season to taste with salt and pepper and then cover and refrigerate for 30 minutes to let the flavors develop.