3 ripe plum tomatoes, seeded and cut into 1/2-inch cubes
2 scallions, white and green parts, trimmed and chopped
1 jalapeno, seeded and minced
3 oz. feta cheese, crumbled
Make the dressing: In a medium bowl, whisk the lime juice, chili powder, oregano, garlic, salt and pepper. Gradually whisk in the oil.
Assemble the Salad: In a medium glass bowl or ceramic bowl, toss the shrimp with 3 tbls. of the dressing. Cover and refrigerate for at least 30 minutes and up to 2 hours. Cover and refrigerate remaining dressing. Grill the shrimp, turning until pink and firm (About 5 minutes). Cut each Shrimp lengthwise in half. In a large serving bowl, toss the shrimp, corn, tomatoes, scallions and jalapeno with the remaining vinaigrette. Cover and refrigerate until chilled (About 2 hours). Taste and adjust the seasoning with lime juice, salt and pepper as needed. Sprinkle with the feta cheese and serve.