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Begin by preheating your grill to medium-high heat, around 400°F (200°C).
In a mixing bowl, toss the peeled and deveined shrimp with olive oil, chili powder, salt, and pepper.
Place the shrimp on the grill and cook for about 2-3 minutes on each side.
If using fresh corn, place the corn ears directly on the grill and cook for 8-10 minutes.
In a large mixing bowl, gently combine the diced avocados, grilled corn, finely chopped red onion, halved cherry tomatoes, and chopped fresh cilantro.
In a separate small bowl, whisk together the freshly squeezed lime juice, reserved zest, a drizzle of olive oil, and a pinch of salt and pepper.
Drizzle the prepared dressing over the salad ingredients, then toss everything gently to combine.
Now, gently fold in the grilled shrimp, ensuring they’re evenly distributed throughout the salad.
Transfer your beautiful Avocado Corn Salad With Grilled Shrimp to a serving bowl and enjoy while fresh!