Ingredients:
3 ears corn, roasted, shucked and removed from cob
2 medium zucchini, sliced on an angle
1 pound shrimp, peeled & deveined
2 cloves garlic, minced
1/2 cup olive oil, divided
6 tablespoons lime juice, divided
½ teaspoon cumin
¼ teaspoon coriander
1 avocado, thinly sliced
2 cups watermelon, cut into slices
¾ tortilla chips
1 cup cilantro leaves, divided
Salt & Pepper to taste
Instructions:
In a bowl, toss shrimp, garlic, ¼ cup olive oil, 3 tablespoons lime juice and ¼ cup cilantro. Season with salt & pepper. Let marinate until ready to grill.
In a grill pan or on a grill, grill zucchini 8-10 minutes or until grill marks appear. Grill watermelon in same pan, or at same time on the grill.
Grill shrimp 3-4 minutes per side or until opaque.
In a mason jar, shake together oil, lime juice, hot sauce, cumin, coriander,salt and pepper.
Arrange zucchini, watermelon and avocado as base layer on a platter. Mound cilantro in the middle. Finish with corn and top with shrimp. Drizzle with dressing. Serve with tortilla chips to the side, if desired.