spiced grilled shrimp with avocado, mango and roasted corn salad

ok, back at this and will give it another go, only this time sharing recipes of things cooked.  rob and i have started trying to eat healthier which means doing our best to have gluten and dairy free meals during the week and then eating whatever the heck we want on the weekends.  can't give up everything after all!

spiced shrimp:
2 -3 teaspoons of your favorite taco seasoning
raw shrimp - about 8-10 per person in the 21-30/lb size
olive oil

salad:
one large ripe mango
one medium ripe avocado
one corn on the cob,cooked or roasted
one small red jalapeno or similar mildly hot chili
2 TBS green onion or chives chopped

dressing:
1 TBS shallot, diced
1 TBS rice wine vinegar
1 TBS Mirin seasoning
1 TBS dijon mustard
1 teaspoon toasted sesame oil
2 teaspoons Tamari (wheatless soy sauce)
2 teaspoons agave nectar or syrup
2 TBS olive oil
juice of 1/2 lime
S & P to taste
fresh cilantro to taste

marinate shrimp in taco seasoning and just enough olive oil to coat the shrimp.  set aside for 10-15 minutes while you prep everything else.

in a small bowl, whisk all the dressing ingredients together except the olive oil until smooth.  continue whisking and slowly drizzle in the olive oil until you like the consistency.  taste and season with S & P and cilanto to taste.

dice mango and avocado in 1/2' cubes.  dice the jalapeno into small pieces.  put the diced mango, jalapeno, corn and chive or green onion in a bowl.  leave out the avocado until the very end.

grill or saute shrimp until cooked.  toss the salad with just enough dressing to coat.  add the avocado at the very end to avoid mushing.  plate salad, add shrimp and garnish with green onions/chives.