Mexican Corn Salad with Honey Lime Shrimp

INGREDIENTS

2 cups

Corn kernels, (thawed if frozen)

6 oz

Medium shrimp, (peeled and deveined)

1 1/2 tsp

Olive oil

1 1/2 tsp

Taco seasoning (I use this recipe)

Salt and pepper

1 cup

Roma Tomato, (diced (about 1 large))

1/2 cup

Avocado, (diced)

1/3 cup

Cilantro, (roughly chopped)

1/4 cup

Green onion, sliced

1 tbsp

Fresh lime juice

1 1/2 tsp

Honey

1 1/4 tsp

Tabasco Green Jalapeno Sauce

1 tbsp

Olive oil