CHEF JEFF — ONE BYTE AT A TIME: Grilled Avocado, Corn and Shrimp Salad

Seafood and veggies make an interesting grill combo.

Grilled Avocado, Corn and Shrimp Salad

½ cup olive oil

2 tablespoons lime juice

1 clove garlic, finely chopped

1 teaspoon chopped canned chipotle chilies in adobo

Salt

2 ears corn, shucked

2 ripe but firm avocados, halved, peeled and pitted

½ pound large shrimp, peeled and deveined

Heat gas grill to high or light charcoal. Whisk ¼ cup oil, lime juice, garlic, chilies, ½ teaspoon salt in bowl. Brush corn, cut sides of avocado, shrimp with 2 tablespoons oil. Sprinkle with salt. Oil grate. Turn to medium-high. (If using 2-level charcoal fire, cook avocados, corn on cooler part of grill). Grill avocados, cut sides down, corn, turning occasionally, until lightly charred, golden. Put on plate. Grill shrimp on high, turning once, until pink, cooked through. (If using 2-level charcoal fire, cook shrimp on hotter part.) Slice avocados, remove corn kernels from cobs, chop shrimp into ½-inch pieces. Add to bowl, toss with dressing. Season with salt.

Yield: Serves 4.

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