Grilled Shrimp, Corn & Avocado Salad

1

Rub the corn with avocado oil and season with salt and pepper. Grill over medium-high heat for 15 to 20 minutes, turning occasionally, until charred and cooked through. Let cool and then remove from the cob and set aside.

2

In a small bowl, combine the shrimp with the cajun seasoning and avocado oil and toss to combine.

3

Grill the shrimp over medium-high heat for four to five minutes, flipping halfway through or until the shrimp are cooked through. Let cool and set aside.

4

Meanwhile, in a small jar, add the honey, extra virgin olive oil, lime juice, serrano pepper, red wine vinegar and salt. Shake vigorously until combined.

5

In a large salad bowl, place the romaine lettuce, followed by the tomatoes, corn and shrimp. Drizzle the dressing over top and toss to combine. Top with peaches, avocado and tortilla chips. Season with salt and pepper, to taste. Serve immediately and enjoy!

6

Substitutions: No shrimp: use another protein such as chicken, salmon or tofu. No serrano pepper: use jalapeno, or omit. No red wine vinegar: use apple cider vinegar.