Grilled Shrimp & Roasted Corn Salad

• 1-1/2 lb. uncooked deveined peeled large shrimp
• 1/3 cup olive oil
• 2 tsp. dried oregano leaves
• 2 tsp. paprika
• 1 clove garlic, minced
• 4 ears corn on the cob, husks and silk removed
• 1 avocado, sliced
• 1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 2 tsp. hot pepper sauce

1. Heat grill to medium-high heat.
2. Thread shrimp onto skewers; place in shallow dish.
3. Mix next 4 ingredients.
4. Pour half over shrimp; turn to evenly coat shrimp.
5. Pour remaining half over corn; turn to evenly coat corn.
6. Grill shrimp and corn 3 to 4 min.
7. or until shrimp turn pink, turning shrimp occasionally.
8. Transfer shrimp to plate.
9. Continue to grill corn 9 to 11 min.
10. or until tender, turning occasionally.
11. Remove from grill.
12. Cut kernels from ears of corn; place in medium bowl.
13. Remove shrimp from skewers.
14. Add to corn with avocados, mayo and hot sauce; mix lightly.

shrimp, olive oil, oregano, paprika, clove garlic, corn, avocado, mayonnaise, hot pepper sauce

Taken from www.kraftrecipes.com/recipes/grilled-shrimp-roasted-corn-salad-125194.aspx (may not work)