Salad of corn, shrimps and citrus vinaigrette

Bring a large pot of water to the boil. If necessary, remove the leaves and wires from the corn cobs and cook for about 10 minutes. Drain the corn and pat dry.

Spread the corn onions with peanut oil and grill in a 5-6 minute oven on the barbecue grill around light brown.

Sprinkle the shrimps with cayenne pepper and baste them on the skewers. Brush with wok oil and grill the shrimp skewer for 3-4 minutes. Place the iceberg lettuce with the tomatoes on a plate.

Mix the ingredients for the vinaigrette. Place the corncobs and shrimp skewers on the lettuce and drizzle with the citrus vinaigrette.

Sprinkle with coriander and garnish with lemon wedges. Serve the tortilla chips.