1 pound large shrimp, peeled and deveined (I like to leave the tails on)
4-6 metal or bamboo skewers
2 ears corn, husked
1 tablespoon olive oil
Salt
1 head boston lettuce
½ medium red onion, thinly sliced
1 cup cherry or grape tomatoes, halved
1 ripe avocado, diced
Fresh, grated parmesan
For the marinade/dressing:
¼ cup fresh lemon juice
½ cup extra virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
2 cloves garlic, minced
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped parsley
¼ teaspoon salt
Combine all of the ingredients for the marinade/dressing in a small bowl. Set aside 1/3 cup of the mixture to dress the salad before serving. Thread 4-5 shrimp onto each skewer, depending on the size of the shrimp. Place the shrimp skewers in a large Ziploc bag and pour the remaining marinade over them. Seal the bag (removing any excess air) and refrigerate for at least 30 minutes. The longer you marinate your shrimp, the better it will taste. While your shrimp is marinating, grill the corn. Heat a grill/grill pan over medium heat. Brush the corn with 1 tablespoon olive oil and season with salt. When the grill is hot, add the corn and cook for 10-12 minutes, rotating regularly until the corn is tender and nicely browned all over. Remove corn from the pan and let cool. When the corn is cool enough to handle, use a sharp knife to slice the kernels from the cob. Set aside until ready to use. When your shrimp has finished marinating, remove your skewers from the fridge. Heat the grill/grill pan over high heat. When hot, add the shrimp skewers and cook for 1½-2 minutes on each side until the shrimp become pink and opaque. In a large bowl (or on a platter), combine the lettuce, corn, red onions, cherry tomatoes and avocado. Just before serving, add the reserved dressing and toss to coat. Top with grilled shrimp and parmesan.
