03 Jun {Recipe} Roasted Corn, Shrimp and Avocado Salad

Without question, this is my new go-to salad for the summer. Why? It’s SIMPLE. Fresh, simple ingredients. It’s EASY. Easy preparation, easy clean up. No mess.  It’s COLD. It’s pretty hot here in Texas. Humid. Sticky. Put your head in the freezer to cool down hot. 100 + temps. Nobody wants anything hot, much less warm, for any meal.

I guarantee it will grace my table-and hopefully yours-in the coming months many, many times.  Inspired by this Epicurious.com recipe, mine morphed into a shrimp and avocado lovers dream-but thyme-less. Just basil for me, please.

Roasted Corn, Shrimp and Avocado Salad

• 12 ears of corn, husked
• 6 tablespoons olive oil, divided
• 2 lb ready to eat shrimp, tails removed, roughly chopped
• 1-2 avocados, cubed
• 2 large tomatoes, chopped or 2 cups cherry tomatoes, sliced in half
• 1 cup  fresh basil leaves, chiffonade
• 1/3 cup (or more) fresh lime juice
• Kosher salt, freshly ground pepper (as you can see, I like A LOT of pepper)

Fire up the grill to a medium hot temperature. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill.  When cool, slice kernels from the cob and transfer into a large bowl. Can use boiled or microwaved corn, but please don’t. The grilled corn with the olive oil MAKES this dish.