Charred Corn and Grilled Shrimp Chooped Salad with Tortilla Chips & Lime Dressing Serving Size - 4 Prepared By - Sarah Recipe Rating
			6 ears Grilled Corn 1/4 cup canola oil Kosher salt and freshly ground black pepper 12 ounces large (21 to 24 count) shrimp, peeled, deveined, and cooked (see note below) 4 pickled jalapenos, drained and thinly sliced 1 large ripe Hass avocado, peeled, pitted, and finely chopped 2 ripe beefsteak tomatoes, seeded and finely diced 3 tablespoons fresh lime juice 1 tablespoon rice wine vinegar 2 teaspoons honey 1/2 cup extra-virgin olive oil 1/4 cup fresh cilantro leaves 2 cups coarsely chopped romaine lettuce 1/2 cup coarsely crushed tortilla chips
			GRILLING SHRIMP - Heat your grill to high. Put the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter. TO MAKE CORN SALAD - Heat your grill to high. Brush the grilled ears of corn with the canola oil and season with salt and pepper. Grill until slightly charred on all sides, about 4 minutes. Remove the cobs from the grill and let cool slightly. Remove the kernels from the cobs and transfer to a medium bowl. Cut the shrimp in half and add to the corn kernels along with the jalapenos, avocado, and tomatoes. Whisk together the lime juice, vinegar, honey, and extra-virgin olive oil in a small bowl and season with salt and pepper. Pour the dressing over the corn salad, add the cilantro' leaves, and toss to combine. Season with salt and pepper. The corn salad can be made up to 1 hour in advance, covered, and refrigerated. Arrange the watercress on a large platter and spoon the corn salad over the top. Sprinkle with the tortilla chips.