Char Grilled Shrimp And Corn Salad - cooking recipe

Ingredients

20 None medium shrimp, peeled and deveined, tails intact
2 cloves garlic, crushed
2 tbsp lime juice
1/2 tsp ground cumin
1 tsp sugar
3 tbsp olive oil
3 None corn tortillas, cut into thin strips
2 None corn on the cob
2 tbsp butter, softened
1 medium avocado, peeled, pitted and sliced
1/2 medium iceberg lettuce, finely shredded
6 small radishes, trimmed and thinly sliced
3/4 cup loosely packed cilantro leaves
None None FOR THE DRESSING
1/4 cup olive oil
1 None green chili pepper, seeded and finely chopped
1 clove garlic, crushed

Preparation

Toss shrimp with garlic, lime juice, cumin, sugar and 1 tbsp of the oil in a large bowl. Cover and refrigerate for 10 mins.
Meanwhile, for the dressing, whisk all ingredients in a small bowl. Season to taste.
Heat the remaining 2 tbsp oil in a medium skillet on medium heat. Fry the tortilla strips, in two batches, stirring, for 2 mins or until golden. Remove with a slotted spoon and drain on a paper towel. Season to taste.
Heat a grill pan on medium-high heat or preheat the grill to medium. Brush the corn with butter and season. Cook the corn, turning, for 10 mins or until lightly browned and just tender. Using a sharp knife, cut the corn kernels from the cobs. Transfer to a small bowl and cover to keep warm.
Season the shrimp mixture. Cook on the heated grill pan for 3 mins, turning halfway, or until just cooked through. (Or thread shrimp onto skewers and cook on the grill.)
Toss the avocado, lettuce, radish and 3/4 of the cilantro on a platter. Top with shrimp and corn. Drizzle with dressing. Serve the salad topped with tortilla strips and the remaining cilantro.