• Cut and assemble all vegetables on a tray. Lightly brush with oil.
• Pat shrimp dry, sprinkle with salt and brush with oil. Grill for about 2 minutes per side or until shrimp are pink. Cool then cut each shrimp into 3 or 4 pieces. Set aside.
• Grill corn on all sides until lightly browned.
• Grill onion slices for a few minutes per side until charred and soft.
• Grill red pepper until black on all sides. Place in a plastic bag and steam for 5 minutes then gently peel off blackened skin.
• Once cooled cut corn off the cob, chop onion and pepper.
• In a large bowl combine cooked shrimp, chopped vegetables, jalapeno, cilantro and avocado. Can be prepared several hours before serving.

DRESSING

• In a small jar combine lime juice, garlic, cumin, chipotle, salt and tequila if using. Can be prepared a day in advance.

SERVING

• Toss shrimp and vegetables with dressing. Divide into martini glasses and top with a single nacho chip.