Mexican Corn Salad with Honey Lime Shrimp

Place a grill basket on an outdoor grill and heat on medium heat. Place the corn in the grill basket and cook until lightly charred, stirring occasionally.

Dry off the shrimp and place in a medium bowl. Toss with the olive oil and then add the taco seasoning and a pinch of salt and pepper, tossing until evenly coated.

Transfer the cooked corn to a large bowl. Lightly grease the grill and then place the shrimp on. Cook until the shrimp are pink and opaque, only about 1 minute per side.

Cut the cooked shrimp in half and add to the corn. Add tomato, avocado, cilantro and green onion. Mix until well combined.

In a medium bowl, whisk lime juice, honey and Tabasco. While whisking constantly, stream in olive oil until well mixed and dressing thickens. Pour over salad and toss to mix evenly.

Season to taste with salt and pepper and then cover and let stand at room temperature for at least 30 minutes to let the flavors develop. Serve at room temperature and devour.