Grilled Shrimp Salad with Charred Corn and Avocado

SHOP (4 Servings)
Shrimp (1 pound peeled, tailed & deveined (21 to 24 ct)
Cherry Tomatoes (1 basket)
Mixed Greens or Iceberg Wedges
Corn (4 Fresh Ears or 4 cups frozen or canned)
Avocados (1-2 ripe)
Fresh Cilantro Leaves
Corn Tortillas (3 – 4 Yellow or White) & Canola Oil for frying
Pickled Jalapenos (about 6 finely minced)
Extra Virgin Olive Oil
Fresh Lime Juice (about three limes)
Rice Wine Vinegar (2 tablespoons)
Honey (1 tablespoons)
Extra Virgin Olive Oil (1/2 cup)

PREP (30 minutes)
In small bowl add Lime juice, Vinegar, Honey, Jalapenos then whisk Olive Oil, S&P
Heat Canola Oil to medium high in frying pan
Cut Tortillas in 3/8 inch strips 
Quick fry the strips tossing them regularly until crisp
Place strips on paper towel and dust with salt to cool
Halve Tomatoes, Peel, Pit & Cube Avocados
Par boil corn then grill to char. Use knife to cut off kernels
Toss Shrimp in S&P then grill until pink and cooked through

ACTION (5 minutes)
Construct the salads with a layer of Mixed Greens or Iceberg Wedge then add Shrimp, Avocado, Tomatoes and Corn kernels.
Drizzle with dressing, Garnish with Cilantro leaves, Top with Crisp Tortilla Strips.