Ingredients:
4 ears corn
Kosher salt
1 lb shrimp, peeled and deveined
1 tablespoon diced green chiles
1/2 red onion, diced
Juice of two limes
¼ teaspoon of cayenne pepper
2 tablespoons olive oil
¼ teaspoon of kosher salt
½ cup of fresh cilantro
1 head of iceberg lettuce, chopped
1 avocado, diced
½ cup crushed Ricos Original Nacho Chips
Cooking Instructions:
1.Heat the grill to medium.
2.Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
3.Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob.
4.Place shrimp in a bowl with diced green chiles, juice of 1/2 a lime and olive oil. Toss to coat and let sit for 15 minutes.
5.In separate bowl combine cilantro, avocado, red pepper, onion and charred corn. Add juice of 1 lime, cayenne and salt. Toss to coat.
6.Remove shrimp from the marinade and shake off excess liquid.Grill until the shrimp are pink and cooked through.
7.Add the shrimp to the salad and toss.Top with crushed nacho chips and serve immediately.