Steve's Shrimp Salad

As originally conceived this was a Mexican salad, then when I smelled the basil in the garden it became a Thai Salad and now I am giving credit where credit is due, Steve from da van - yea for carpool brainstorms!

1 can yellow corn
1 can garbonzo beans (aka chickpeas)
8oz peeled, cooked, deveined frozen shrimp
1 lime
1 Tbs honey
1/2 tsp thai red chili powder
1/2 tsp lemongrass curry powder
dash of salt
3 large leaves, fresh basil
1/2 jalepano
2 small zuchini or summer squash (about 3 cups sliced)
1/4 of a red onion
avocado
lettuce

1. combine juice of lime, honey and spices in a small bowl (suggest chili powder and cayenne pepper if you don't have a collection of odd spices you've been waiting to use).
2.Thaw the shrimp (I soak 'em in hot water) and put them to marinate in the honey-lime mixture.
3. drain and rinse the corn and beans and put them in a large bowl. Dice the onion and jalepaneo very fine (to taste) and add them. Cut zuchini/squash into chunks and add to the vegtables.
4. add the shrimp and mix well.
5. chop basil finely and mix into salad
6. serve on a bed of lettuce topped with avacodo

Nutrition ( per serving without avacado or lettuce, above amounts makes aprox 4 servings, 2 cups each. )
Calories 210.3 Total Fat 3.1 g Saturated Fat 0.2 g Polyunsaturated Fat 0.5 g Monounsaturated Fat 0.3 g
Cholesterol 96.7 mg Sodium 398.6 mg Potassium 217.7 mg Total Carbohydrate 29.9 g Dietary Fiber 4.5 g Sugars 7.5 g
Protein 18.3 g