This was the perfect light meal for tonight. I started with the Aioli by combining mayonnaise with some fresh orange juice, minced garlic, freshly grated orange and lime zest and salt and cayenne pepper to taste.
I had the grill heating up while I was making the Aioli. Once the grill was warmed up, some shucked ears of corn, rubbed with olive oil and seasoned with salt and pepper went on and cooked for about 10 minutes until nicely charred on all sides.
Meanwhile the shrimp were brushed with a mixture of olive oil, chopped fresh parsley, some fresh lime juice, garlic powder and crushed red pepper. Avocados were halved and a thick slice of red onion were brushed with olive oil and seasoned with salt and pepper before going on the grill. These were both grilled for about 5 minutes until softened and grill marks appeared. The avocados were scooped out once cooked leaving 1/3 of the flesh in each avacado and the flesh was diced along with the grilled red onion. The diced avocado and onion were tossed with the shrimp and halved grape tomatoes and the mixture was spooned back into the avocado halves.
The corn was cut off the cob once cool enough to handle and mixed with a pesto made with scallions, fresh cilantro, pistachios, olive oil and salt and pepper.
The pesto corn salad went on the plate and then topped with a shrimp stuffed avocado and drizzled with the citrus aioli.
Yum! Gerry and I considered when we would make this again for the rest of the family which means it was really good.