Toss shrimp in a bowl with the olive oil, a sprinkle of salt and pepper and ½ tsp. paprika. Let sit in the refrigerator for 30 minutes up to an hour.
Preheat your grill, grill pan or skillet to medium high heat, 375º.
While your grill is preheating, combine the jalapeno, chives, basil, lime zest and juice, salt, pepper, olive oil and avocado in a bowl. Mix together. Set aside.
Once your grill is preheated, grill your corn. Once it is almost done, 8-10 minutes, add the shrimp to the grill and cook 2-3 minutes per side or until pink and cooked through.
Remove the shrimp and corn and let cool slightly. Remove the kernels from the cooled cob and place in the avocado and jalapeno bowl. Once the shrimp are cool enough to handle, chop up into ½ inch pieces and add to bowl.
Toss to combine and serve with butter lettuce as a salad or with chips.
Recipe Courtesy of Megan Mitchell