Grilled Shrimp Salad with Honey Lemon Basil Dressing

by Katie of:
(Serves 4)
4-6 c. cups spring mix lettuce
20 Jumbo shrimp - shells off, de-veined and de-tailed
2 limes
1 ripe Avocado
2 ears fresh sweet corn
2-3 green onions
1/2 c. Cotija cheese, crumbled (or feta)
1/2 c. black beans
1 T. olive oil (for brushing onions for grill)
1/2 t. salt
1/4 t. pepper
10 fresh Basil leaves
one cup honey
one lemon, juiced and zest
1 garlic clove
1/4 c. cider vinegar
1 T. Dijon mustard
1/4 t.salt a
dash pepper
1/2 c. olive oil

Put shrimp in shallow dish and sprinkle with salt and pepper.  Squeeze limes over top.  Let marinade no longer than 30 minutes.  Brush onions with olive oil and take onions corn and shrimp out to the grill.  Over medium heat place corn on first and let grill, turning once after 3-4 minutes.  Put shrimp and onions on grill.  Grill shrimp 2-3 minutes and then flip over for another 2-3 minutes.  Do the same with the onions, or until they get some nice char marks and start to wilt.  Remove all to platter, take shrimp off skewers and cut corn off cobs. Chop up green onions
Make dressing - Put all but olive oil in blender or food processor.  Pulse 10 times then turn on and leave running and slowly drizzle in olive oil.  
To layer salad - Divide spring mix equally among plates in single layer, sprinkle corn, black beans, and onions evenly over salad.  Lay a few slices of avocado around the edges of salad.  Place 5 shrimp in center of each salad and sprinkle Cotija cheese over top of each.  Drizzle with dressing.
Optional - sprinkle with toasted pine nuts, pepitas (pumpkin seeds) or sunflower seeds for crunch