Mexican Corn Salad with Honey Lime Shrimp

• 6 ounces medium shrimp (peeled and deveined) ↔ Replace
• 1 1/2 teaspoons olive oil ↔ Replace
• 1 1/2 teaspoons taco seasoning ↔ Replace
• Salt (to taste) ↔ Replace
• Freshly ground black pepper (to taste) ↔ Replace
• 2 ears fresh corn (husked and silks removed) ↔ Replace
• 1 cup (about 1 to 2 large) Roma tomatoes (diced ) ↔ Replace
• 1/2 cup avocado (diced) ↔ Replace
• 1/3 cup cilantro (roughly chopped) ↔ Replace
• 1/4 cup green onion (sliced) ↔ Replace
• 1/2 fresh jalapeño (sliced or diced ) ↔ Replace
• 1 tablespoon freshly squeezed lime juice ↔ Replace
• 1 1/2 teaspoons honey ↔ Replace
• 1 1/4 teaspoons Tabasco Green Jalapeño Sauce ↔ Replace
• 1 tablespoon olive oil ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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