4 Tbsp Olive oil
1/2 Tsp of Asian Spice Blend
1/2 lb Shrimp peeled and deveined
Salt and Pepper to taste
1 Ear Corn husk and silk removed
1 Fennel Bulb sliced vertically through the stem into 4 slices
1 Avocado peeled
2 Hearts of Romaine sliced vertically in half
12 Cherry Tomatoes Halved
1 tbsp Cilantro chopped
3-4 tbsp Serious Foodie Tamarillo Sauce
In a medium bowl, whisk the olive oil, seasoning, and a big pinch each of salt and pepper. Add the shrimp and toss to coat; set aside.
Thread the marinated shrimp onto flat skewers. Grill the shrimp, 2 to 3 minutes per side, or until the shrimp and plump, pink, and opaque. Transfer to baking sheet.
If grilling the corn (you can cheat by using frozen corn), brush the cob with olive oil and season with salt and pepper. Repeat with the fennel slices and avocado half.
Prepare grill for direct grilling, preheating to medium-high. Clean and oil the grates when hot. Brush the vegetables with olive oil and season generously with salt and pepper.
Unless you have an extra large grill, you'll probably have to grill in batches. Start with the corn, avocado, and fennel. Place on the grill over the heat (avocado cut side down). Rotate the corn cob and flip the fennel as they begin to char. Transfer to a large baking sheet (or other tray) as the vegetables develop grill lines. The corn will probably take the longest, up to 10 minutes.
Place the romaine halves on the grill, and heat for 2 to 3 minutes. Use tongs to carefully flip the halves to char the other sides. Remove to the baking sheet.
Remove the corn from the cob, dice the avocado, and roughly chop the fennel.
To serve family style, place the grilled romaine halves cut side up on a platter. Divide the remaining salad ingredients evenly over the romaine halves.
Use the Tamarillo dressing as a drizzle over the top, or a condiment so each person can apply as much as they want.