Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette - Barrie Hill Farms

Ingredients

• 2 large zucchini, washed, cut into ribbons with vegetable peeler
• 1 corn with husk
• 12-15 medium-large shrimp, washed, peeled and deveined
• 2-3 tbsp red bell pepper, diced
• 2 cups cherry or grape tomatoes, halved
• handful of fresh basil
• Citrus-Ginger Vinaigrette
• 1/2 cup orange juice
• Juice of one lime
• 1 tbsp honey
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, crushed
• 1 tsp ginger, minced
• pinch of red pepper flakes
• sea salt and freshly cracked black pepper to taste