Ingredients 4 large or 6 medium ears of corn, husked, silk removed

1 cup finely diced red bell pepper

1/2 cup very finely sliced red onion

1 pint cherry tomatoes, halved (look for the orange-colored Sungolds, they’re delicious)

1 large or 2 medium avocados, cut in ½-inch cubes

1/3 cup basil, shredded (mint or cilantro would also work well)

2-3 tablespoons freshly squeezed lime juice (use more to taste if necessary)

2-3 tablespoons vegetable oil such as safflower (use more to taste if necessary)

Salt to taste

Instructions:

  1. Make the salad first, so it will be ready to top with the poached shrimp. The salad is most flavorful when made several hours ahead.
  2. Cut the kernels from the cob directly into a large salad bowl
  3. Add remaining vegetables and basil to bowl, but do not toss
  4. Add lime juice, oil and sprinkle with salt
  5. Toss very gently, taking care to coat with dressing while keeping tomatoes and avocado pieces intact
  6. Let sit for at least 15 minutes before serving or cover with plastic wrap and let rest in a cool place for up to 4 hours