Cut tomatoes in half and add to small bowl. Toss them in olive oil, salt and pepper. Roast in 425 degree oven for 15-20 minutes, or until they begin to blister and char
Using a sharp knife, cut corn kernels from cob
Heat olive oil in large skillet, and add corn kernels. Saute over medium-high heat until kernels begin to char. Add red onion and roasted garlic, and cook for 2 more minutes
Combine corn, onions jalapeños, tomatoes, cilantro and 1 teaspoon of kosher salt in bowl with lime juice. Set aside.
Shell, deveine, and remove tails from shrimp and put into bowl.
Drizzle shrimp with olive oil, hot sauce and add seasonings. A little hot sauce goes a long way!
Heat grill or grill pan to medium high heat. If using grill, cover grill grates with foil to prevent shrimp from falling through.
Grill shrimp until it turns pink and begins to curl. The size of your shrimp will determine how long it needs to cook.
Portion shrimp and salsa into serving bowls. Add a fresh squeeze of lime juice, and add cilantro.