Place shrimp, 2 t oil, lemon juice, salt, pepper, chili pepper and 2 t hot sauce in a bowl. Toss together. Marinate 15 min.
Set the grill to high heat. Rub corn with olive oil, sprinkle lightly with salt and pepper and grill, turning every 1 min or so, until the corn is lightly charred all around, approx. 3-4 min. Corn should be firm, not over-cooked. Remove and cool. Stand ears of corn on a cutting board, and run a knife down the sides to remove kernels, as close as you can to the cob. Set aside.
Place extra virgin olive oil, lemon juice, vinegar, salt and pepper in a tightly sealed jar or container and shake briskly.
In large bowl, place all salad ingredients and add corn kernels.
Over high heat, grill prawns approx. 2 min per side until done; toss with the remaining 2 t of olive oil and 2 T hot sauce. Divide the salad between four serving plates and place shrimp on top. Shake the dressing and pour onto the salad, as desired.
Serve with toasted bread * and a cool cocktail.
* To make this recipe gluten-free friendly, use gluten-free bread.