Chopped shrimp salad with avocado & charred corn

200 g peeled shrimp 1 ripe avocado 200 g cherry tomatoes 1 cucumber 2 spring onions 50 g corn on the cob (vacuum-packed, pre-cooked) 2 tbsp olive oil Salt Pepper

For the dressing:

1 tsp honey 1 tsp mustard 25 ml lemon juice 75 ml olive oil Salt Pepper

Open the vacuum-packed corn, pat it dry with paper towel, brush with 1 tbsp olive oil and char it using a torch or hot grill until deeply browned. Cut off the kernels and place in a bowl.

In a pan, heat a bit of olive oil and cook the shrimp for 1 minute per side. Season with salt and pepper, then let them cool.

Finely chop the shrimp, avocado, cherry tomatoes, cucumber, and spring onions.

For the dressing, blend garlic, honey, mustard, lemon juice, salt, and pepper. Slowly add olive oil until the dressing emulsifies.

In a large bowl, combine all chopped ingredients, corn, paprika, and the dressing. Toss well and serve.