prepare grill

grill corn 8 to 10 mins, or until lightly charred. grill zucchini 6 to 8 min, or until light charred and tender. grill shrimp 2 to 4 min, or until opaque throughout.

in sm. bowl whisk together oil, lime juice, pepper sauce, cumin, coriander, and 1/4 tsp. salt.

cut kernals off ears of corn. arrange zucchini and avacado on platter. top with corn, shrimp, and watermelon. salad can be made ahead to this point and refrigerated, covered, up to 4 hours. to serve, sprinkle with corn, chip crumbs, and drizzle with dressing. top with cilantro.