Char Grilled Shrimp And Corn Salad

• 20 None medium shrimp, peeled and deveined, tails intact
• 2 cloves garlic, crushed
• 2 tbsp lime juice
• 1/2 tsp ground cumin
• 1 tsp sugar
• 3 tbsp olive oil
• 3 None corn tortillas, cut into thin strips
• 2 None corn on the cob
• 2 tbsp butter, softened
• 1 medium avocado, peeled, pitted and sliced
• 1/2 medium iceberg lettuce, finely shredded
• 6 small radishes, trimmed and thinly sliced
• 3/4 cup loosely packed cilantro leaves
• None None FOR THE DRESSING
• 1/4 cup olive oil
• 1 None green chili pepper, seeded and finely chopped
• 1 clove garlic, crushed

1. Toss shrimp with garlic, lime juice, cumin, sugar and 1 tbsp of the oil in a large bowl. Cover and refrigerate for 10 mins.
2. Meanwhile, for the dressing, whisk all ingredients in a small bowl. Season to taste.
3. Heat the remaining 2 tbsp oil in a medium skillet on medium heat. Fry the tortilla strips, in two batches, stirring, for 2 mins or until golden. Remove with a slotted spoon and drain on a paper towel. Season to taste.
4. Heat a grill pan on medium-high heat or preheat the grill to medium. Brush the corn with butter and season. Cook the corn, turning, for 10 mins or until lightly browned and just tender. Using a sharp knife, cut the corn kernels from the cobs. Transfer to a small bowl and cover to keep warm.
5. Season the shrimp mixture. Cook on the heated grill pan for 3 mins, turning halfway, or until just cooked through. (Or thread shrimp onto skewers and cook on the grill.)
6. Toss the avocado, lettuce, radish and 3/4 of the cilantro on a platter. Top with shrimp and corn. Drizzle with dressing. Serve the salad topped with tortilla strips and the remaining cilantro.

shrimp, garlic, lime juice, ground cumin, sugar, olive oil, corn tortillas, corn, butter, avocado, iceberg lettuce, radishes, cilantro, dressing, olive oil, green chili pepper, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/30398 (may not work)