Juicy Mexican Shrimp with Corn, Creamy Avocado, and Black Beans

Ingredients

• 450 g big shrimp, peeled and cleaned up, either fresh or defrosted
• 60 ml olive oil
• 1 1/2 tablespoons fresh thyme, chopped up fine
• 1 1/2 tablespoons ancho chili powder
• 1 teaspoon lime zest, freshly grated
• 4 garlic cloves, minced
• Wooden skewers, soaked in water for at least half an hour
• 2 ears of corn, husks and silk taken off
• Cooking spray (olive oil or avocado) for the grill
• Coarse salt, whenever you need it
• Fresh black pepper, whenever you need it
• 6 to 8 cups green leaf lettuce, or pick butter or romaine, chopped up
• 425 g black beans from a can, rinsed off and drained
• 1 big tomato, take out seeds and chop
• 1 big avocado, diced
• 115 g queso fresco, just crumble it
• A handful of chopped cilantro for topping (totally optional)