Brush corn with vegetable oil. Season with salt and pepper.
Grill corn 6-7 minutes per side. Remove from heat and tent with foil to keep warm.
Grill shrimp** skewers 3-4 minutes per side if using skewers. Cook 5-6 minutes until opaque in the center if using a pan.
When the corn is cool enough to handle, cut off the kernels.
Toss greens, mint and parsley in a large bowl and lightly coat with some of the dressing.
Arrange shrimp, tomatoes, cucumber, avocado and corn over greens. Drizzle a little more dressing over top.
Garnish with sesame seeds and extra herbs. Pass extra dressing separately when serving. Enjoy!
Whisk all ingredients in a medium bowl. (Can be made 3 days ahead. Cover and refrigerate.)
*If using bamboo skewers, be sure to soak them at least 30 minutes.**Rather not grill? Pan sear 2-3 minutes per side in a heavy large skillet, or roast on a large sheet pan at 400°F for 10-12 minutes until just opaque in the center.
Give it Some Thyme - Grilled Shrimp Garden Salad with Sesame Lime Dressing