Shrimp Taco Salad

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

• 1 teaspoon Quintana Roo hot sauce

• 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:

1. 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.

2. 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.

3. Grill shrimp 3-4 minutes per side or until opaque.

4. In a mason jar, shake together oil, lime juice, hot sauce, cumin, coriander,salt and pepper.

5. 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.