Grilled Vegetable And Shrimp Salad - cooking recipe

Ingredients

None None For the Dressing
None None Juice of 1 lime
2 tbsp sweet chili sauce
1/2 tsp smoked paprika
None None For the Salad
1 None red pepper, seeded, sliced
4 oz baby corn, halved lengthways
1 bunch asparagus, trimmed, halved
1 None zucchini, sliced lengthways
1/4 cup olive oil
1 lb medium cooked prawns, peeled, tails on
1 None avocado, seeded, peeled, chopped
1 None small red onion, finely sliced
1/2 cup basil leaves
None None Tortillas, to serve

Preparation

For the Dressing: In a small bowl, whisk all ingredients together. Set aside
For the Salad: Preheat outdoor grill or grill pan on high.
In a bowl, toss pepper, corn, asparagus, and zucchini together with oil. Season to taste.
Grill pepper and corn for 1-2 minutes each side. Place in a large bowl. Grill asparagus and zucchini for 1 minute each side, turning, until lightly charred. Add to bowl. Season to taste.
Add shrimp, avocado, onion and basil leaves. Drizzle with dressing and serve with tortillas