Grilled Hot Honey Shrimp Salad

¼ cup plus 2 Tbsp. Fresh Thyme 100% pure avocado oil, divided 

2 Tbsp. hot honey 

2 tsp. Primal Kitchen organic hot honey mustard 

1 large clove garlic, peeled and grated 

2 limes, divided 

1 tsp. Fresh Thyme organic crushed chili peppers, plus more for garnish 

1 (1 lb.) pkg. jumbo 16/20 ct. raw easy-peel shrimp, thawed 

4 ears sweet corn, husked 

2 medium avocados, halved, seeded, and peeled 

4 cups trimmed and packed organic kale 

1. For marinade, in a small bowl, whisk together ¼ cup oil, honey, mustard, garlic, zest and juice of one lime, and 1 tsp. crushed chili peppers. Divide mixture in half; set aside.
2. Peel and devein shrimp, leaving tails attached. Place shrimp in a large resealable plastic bag; pour half the marinade over shrimp; toss to coat. Refrigerate 30 minutes. Remove shrimp from marinade; discard marinade.
3. Preheat grill with a greased grate for direct cooking over medium-high heat (375°F).
4. Halve remaining lime. Brush corn, avocado, and lime halves with 2 Tbsp. oil. Grill 5 to 7 minutes or until lightly charred, turning frequently; remove from grill. Place shrimp directly on grate and grill 6 to 10 minutes or until shrimp reach 145°F, and are lightly charred, turning frequently.
5. Cut kernels from cobs into large shards; place in a large bowl. Coarsely chop avocados and add to same bowl.
6. In another large bowl, place kale; drizzle with remaining marinade. Gently massage kale by rubbing between fingers until dark green and tender. Add corn and avocado; gently toss to combine.
7. To serve, place shrimp on salad. Serve with grilled limes and garnish with additional crushed chili peppers, if desired. 

Each serving contains: 400 calories, 23 g fat, 3.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 320 mg sodium, 39 g carbohydrates, 7 g fiber, 5 g sugar, 10 g protein. Daily values: 0% vitamin D, 10% calcium, 30% iron, 15% potassium.