Avocado Corn Salad With Grilled Shrimp

• 1 lb. Extra-large or Jumbo shrimp tail on and deveined
• 1 large Garlic clove minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and ground pepper to taste
• 1 Lime juiced, for the salad
• 1 tbsp Olive oil
• 1 medium Ripe avocados peeled pitted and chopped
• 1 medium Red onion chopped
• 1- pint cherry or grape tomatoes halved
• 1 Jalapeño seeded and chopped, optional
• 1/2 bunch Fresh cilantro leaf picked and chopped
• 1 lime juice and zest of, for the shrimp
• 2 corn on the cob fresh or pre-cooked
• Wooden skewers soaked in water

Instructions:

Place the shrimp into a bowl and sprinkle with the seasonings. Add lime juice, zest, and oil and mix well to evenly coat.

Thread about 3 shrimps over each wooden skewer. Heat a grill pan over medium heat.

Cook the shrimp skewers for about 2-3 minutes on each side, or until shrimp is pink and opaque.

Meanwhile, in a salad bowl, add chopped avocado, onion, minced garlic, cherry/grape tomatoes, jalapeño, and cilantro. Stir in the juice of 1 lime, and season with salt and pepper to your taste.

Once the shrimp skewers are done, set aside on a plate.

Keeping the grill pan over medium-high heat place the corn over and grill until charred on all sides, flipping it frequently, for about 6-8 minutes in total.

Allow the corn to chill until ready to handle, then using a sharp knife, slice the corn from the cob and add it to the avocado salad.

Toss the salad to combine one more time, then top with shrimp skewers and serve.