You’ll need:
1 ½ pounds large shrimp, cleaned and peeled
2 ears of corn
2 avocados (I prefer Haas), cut into ¾ inch pieces
2 large heirloom tomatoes (any variety), cut into ¾ inch pieces
4 scallions, sliced thin
 
The dressing
½ cup extra-virgin olive oil
¼ cup fresh squeezed lime juice
1 garlic clove, finely minced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon Sriracha sauce
Salt to taste
 
What you do:
 
Thread the shrimp onto skewers and grill for about 3 minutes per side or until the shrimp turn pink. Place the shucked corn onto the grill the same time as the shrimp.  Remove the shrimp and corn and let cool slightly.  Cut the shrimp into ¾ inch pieces.  Cut the kernels from the corn.  Put the shrimp, corn, avocados, tomatoes and onions into a bowl.
 
To make the dressing, whisk together the olive oil, lime juice, garlic, cumin, paprika, Sriracha and salt.
 
Drizzle the dressing over the shrimp mixture and lightly toss together.