Have I ever mentioned to you my obsession with fresh sweet corn? Just ask my parents. Before I go to visit them in Michigan, I tell my mom “now, we’re having fresh sweet corn at least five times aren’t we?”. I’m not even joking around. I really do that. The corn up there is just amazing. I think they call it peaches and cream, and of late I’ve been finding it here in Oklahoma and I’ve just been so very tickled pink, I can’t even tell you! After my visit several months back where A-fib had my dad was tethered to his recliner and in a constant state of slumber, this visit in July had him back manning the grill, making his famous steaks and Koegel hotdogs (it’s a Michigan thing), and playing a mean game of Ladders with all of us. Praise God for the improvement in his health! The combination and ease of grilling up a basket full of seasoned shrimp, a few ears of corn, summer fresh cherry tomatoes, avocado and red onion and chunking it all into a bowl with a honey-lime based dressing has made this an easy, delicious and healthy weeknight dinner that comes together in less than thirty minutes and it literally screams of summer flavors. You can easily bump up the sustenance and protein and toss in a drained and rinsed can of black or garbanzo beans for an added kick. Toss in some chopped jalapeno if you like things spicier. A few tips for grilling shrimp – it helps use two skewers if you have skewers on each line of shrimp. This keeps them from flipping around and lets you turn them easily from one side to the other. We tend to use a grill basket now instead for anything that could slip through the grill grates for everything from grilled vegetables to peppers to shrimp or even chunked-up smoked sausage. This is similar to the one we have and we’ve used it for years and it’s still holding up beautifully. Shrimp come in sizes like medium, large, jumbo and colossal but the real measurement on shrimp are the numbers you see on the package that let you know how many of that particular size will be in one pound. I use 20-25 for this recipe, or sometimes it might be 21-25. I also like to get the tail on, peel and de-veined just for speed on a weeknight. Shrimp is usually more flavorful cooked in the shell but I just usually don’t like the fuss and bother. This light and refreshing meal will come together for you really quickly on a hot summer night. I hope you love it as much as we do! Grilled Shrimp, Tomato, Corn and Avocado Salad Ingredients 1 (12 oz) 21/25 per pound shrimp, peeled and de-veined tail on 1 T. Old Bay seasoning 4-5 fresh ears of corn, about 3 cups 2 avocados, peeled, pitted and cut into cubes 1 pint cherry tomatoes, halved (about 2 cups) 1/2 c. shelled edamame, thawed 1 small red onion, diced (about 1/2 cup) 1/4 cup chopped cilantro Optional: 1 (15 oz) can drained and rinsed black beans or garbanzo beans and/or1 jalapeno, chopped FOR THE DRESSING zest and juice of one medium lime (2-3 T juice) 1 T. honey 2 T. olive oil 1/2 t. salt 1/4 t. pepper Instructions Remove Husk and silk from corn and place directly on grill over medium-high heat, rotating just to get some good blackened char marks on corn. If necessary thaw shrimp by putting in refrigerator the night before or by running under cool water. Drain and pat dry. Sprinkle all shrimp with Old Bay and either skewer or grill in grill basket over medium-high heated grill about 2 minutes per side (it might help to oil your grill grates to prevent sticking) Removed shrimp and corn to large bowl. Cut up avocadoes, onions, tomatoes and cilantro and add to bowl (and beans if using) Add edamame Mix all ingredients for dressing in separate smaller bowl Pour dressing over ingredients in large bowl and gently toss to coat well. 3.5.3251