Spicy Shrimp and Avocado Salad

from the kitchen of Lorie Fangio, Resident Chef

Ingredients:

1 cup cooked shrimp cut into ½ inch pieces

1 avocado cut into cubes

1 avocado cut in half core removed

½ cup finely diced tomato

1 ear of corn

¼ cup finely diced red pepper

2 tablespoons diced red onion

¼ cup mayonnaise

2 tablespoons fresh squeezed lime juice

1 ½ teaspoons Sriracha sauce

½ teaspoon salt

Roast corn in the oven or on a grill, when cooled, cut corn from cob.  Put corn and all remaining ingredients in a bowl, reserving the avocado.  Mix well.  Toss in the avocado and serve a scoop over each avocado half.