Avocado, Roasted Corn and Shrimp Salad

Ingredients:

6 ears corn, husked

3 tablespoons olive oil, divided

1 medium tomato, cored and chopped

1/2 cup fresh basil leaves, sliced into strips

3 tablespoons fresh lime juice, plus additional to taste

1 pound large shrimp, cooked and tails removed

1 large avocado, seeded, peeled and cubed

Salt and freshly ground pepper

Preparation:

Preheat grill to medium-hot.  Using 1 tablespoon oil, lightly oil all ears of corn.  Grill corn, 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.

Stir in remaining oil, tomatoes, basil and lime juice.  Add shrimp and avocado cubes.  Toss gently, ensuring the avocado cubes stay intact.  Season to taste with salt and pepper adding more lime juice, if desired.