1 pound large fresh shrimp, peeled and deveined (tails left on)
¼ cup extra-virgin olive oil, divided
½ teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
¼ teaspoon smoked paprika
2 cups chopped seeded beefsteak or other heirloom tomatoes
1 ripe avocado, diced
½ cup minced red onion
¼ cup minced seeded jalapeño
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Instructions
Heat a grill pan over medium-high heat.
Grill corn until lightly browned, about to 2 minutes per side. Remove from pan, and let cool. In a large bowl, toss together shrimp, 1 tablespoon oil, ¼ teaspoon each salt and pepper, and paprika. Grill shrimp until pink and firm, about 2 minutes per side.
Cut kernels off corn. In a large bowl, stir together corn, tomato, all remaining ingredients, remaining 3 tablespoons oil, and remaining ¼ teaspoon each salt and pepper. Serve immediately with shrimp.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/grilled-shrimp-cocktail-with-tomato-corn-relish-recipe/