Asian style grilled shrimp, corn and spinach salad

 

• Soy sauce, 1/4 cup
• Asian sesame oil, 2 TBS
• Fresh lime juice, 1/4 cup
• Honey, 1 TBS
• Grated fresh ginger, 1 tsp
• Green onion, 2, thinly sliced
• 4 cloves garlic, minced
• Olive oil, 1/2 cup
• Butter, melt, 1/2 cup
• Large shrimp, 1 LB, peeled and deveined
• Corn, 4 ears
• Baby spinach leaves, 6 oz., cleaned

1. Whisk the first 8 ingredients together and mix until well incorporated.  Save 1/4 cup of marinade for later. 
2. Add butter to the remaining marinade and microwave/cook until butter melt.  Mix well.  Add to shrimps and marinade in refrigerator for 15 minutes.
3. Meanwhile, grill corns and apply about 2 TBS of the reserved marinade to corns generously as flavoring.
4. Add remaining 2 TBS of marinade to spinach as dressing and mix. 
5. Grill shrimps until cooked.  Serve warm with grilled corns and spinach salad.