Grilled Shrimp and Summer Squash Salad

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Grilled Shrimp Marinade:

1 pound jumbo shrimp, peeled, deveined, tail on

1/2 cup olive oil

1 tablespoon sliced garlic

1 tablespoon dried oregano

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly cracked black pepper

Squash:

3 cups yellow squash, sliced lengthwise, seeds removed with a spoon, cut in half moons

1 tablespoon olive oil

Kosher salt and freshly cracked black pepper

Lemon Vinaigrette:

3 1/3 tablespoons freshly squeezed lemon juice

1 tablespoon honey

2 teaspoons minced shallot

1/4 teaspoon Dijon mustard

5 tablespoons grapeseed oil (or a neutral oil, canola, etc.)

1 tablespoon olive oil

Kosher salt and freshly cracked black pepper

Salad:

1 cup grilled summer corn kernels (removed from the cob)

1 cup sugar snap peas, trimmed, blanched and sliced in quarters

1/4 cup toasted sunflower seeds

1/2 teaspoon Aleppo pepper flakes (if you can't find Aleppo, use espelette pepper or regular black pepper)

2 tablespoons thinly sliced basil (chiffonade)

2 tablespoons cilantro leaves