Grilled Shrimp, Corn, and Tomato Salad

Prepare outdoor grill for covered direct grilling over medium heat.

Meanwhile, from limes, grate 1 teaspoon peel and squeeze 3 tablespoons juice. In cup, with fork, mix lime juice with 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon lime peel, and pinch ground red pepper. Set dressing aside.

In medium bowl, with fork, mix coriander and cumin with remaining 2 tablespoons oil, 1/2 teaspoon lime peel, 1/4 teaspoon salt, and pinch ground red pepper. Brush corn and tomatoes with half of oil mixture. Toss shrimp in oil mixture remaining in bowl.

Place corn and whole poblanos on hot grill rack. Cover grill and cook corn and poblanos 10 to 12 minutes or until corn is browned in spots and skin on poblanos is charred and blistered on all sides, turning over occasionally. Transfer corn to cutting board. Transfer poblanos to large sheet of foil. Wrap foil around poblanos and allow to steam at room temperature 15 minutes or until cool enough to handle.

While poblanos steam, place shrimp and tomatoes on hot grill rack (or hot flat grill topper). Cover grill and cook shrimp 4 to 5 minutes or just until opaque throughout, turning shrimp over once. Cook tomatoes 4 to 6 minutes or until lightly browned, turning over once. Transfer shrimp to large bowl and tomatoes to cutting board.

Remove poblanos from foil. Peel off skins and discard. Cut each poblano lengthwise in half; remove seeds and membranes. Cut poblanos crosswise into thin strips; add to shrimp in bowl. Cut corn kernels from cobs; add to same bowl. Peel off and discard skin from tomatoes. Cut tomatoes into thin strips; add to same bowl. Add 2 tablespoons dressing to shrimp mixture; toss to coat.

In another large bowl, toss lettuce with remaining dressing.

To serve, place lettuce on platter; top with shrimp mixture.