Mesquite Shrimp Salad

The beginning of summer means summer salads and seafood to me!  What better way to kick off a summer evening menu than with a Mesquite Shrimp Salad?  This is super tasty--and the shrimp don't necessarily have to be served as part of the salad, eat them on their own if you want.

What you need:
 (Serves about 2)
-1/2 pound of shrimp; make it easy by getting 'EZ Peel'
-2 cups yellow frozen corn
-1 Ripe Avocado - chopped
-1 Large Vine Ripe Tomato - chopped
-1/2 red onion - finely chopped
-1 lemon
-salt and pepper
-1 teaspoon (divided) of Mccormick's Grill Mates, Mesquite Seasoning
-olive oil

How to...

Start by cleaning the shrimp, and putting in a small bowl.  Season with salt, pepper, 1/2 of the teaspoon of Mesquite seasoning, and then squeeze a lemon wedge over the shrimp (mix by hand-or spoon).  Set aside.  Chop your tomato, onion and avocado.  Heat a large pan low to medium heat, and cover the bottom in olive oil.  Add the corn and tomatoes on one side of the pan, and lay the shrimp flat on the other half of the pan.  Make sure to flip shrimp over, and cook until pink and cooked through (try not to over cook, a sign of over cooking shrimp is curling and tough to the edge of a fork).  You can move the shrimp to your salad bowl once cooked; now spread the tomatoes and corn out on the pan and keep over the heat for a few more minutes--until the tomatoes are cooked, falling apart; and corn is warm and tender.  Pour these on top of the shrimp in your salad bowl, then add the chopped onion and avocado from your cutting board.  Because the unseasoned components are on the top, sprinkle some salt and pepper, and the remainder of your Mesquite seasoning (which should be another 1/2 teaspoon), and squeeze another lemon wedge-or to taste- and toss and serve.

**This is a great recipe to try outside when your grilling, for a true smokey Mesquite flavor!...all you need is a salad bowl, wooden skewers for cooking the shrimp and tomatoes, some fresh ears of corn to replace the frozen ones you would use in your pan, and all your chopped up ingredients.  Brush the grill with some olive oil.  You can grill the corn on the cob, and chop it off into your salad bowl, you can cook the shrimp on the grill after seasoning the same way as written above, and skewering them with the cut up tomato.  "Bowl" all the components, even the last part of seasoning,  toss and serve! :)