Ingredients

Dressing:
¾ cup olive oil
1 cup fresh cilantro packed
⅓ cup apple cider vinegar
3 tablespoons fresh lime juice about 2 small limes
3 tablespoons honey
2 chipotle peppers in adobo sauce
½ teaspoons salt more or less to taste

Salad:
1 – 1 ½ pounds large deveined and peeled shrimp you may leave the tails on for presentation if desired
2 roughly chopped romaine lettuce hearts about 7-8 cups
1 (14-ounce) can drained and rinsed black beans
1 cup diced avocado 1 large avocado
2 medium ears of sweet corn shucked, or 1 (14-ounce) can drained and rinsed sweet corn
½ cup thinly sliced red onion half a medium onion
1 pint halved cherry tomatoes

Directions

Dressing:
Add ¾ cup olive oil, 1 cup fresh cilantro, ⅓ cup apple cider vinegar, 3 tablespoons fresh lime juice, 3 tablespoons honey, 2 chipotle peppers in adobo sauce, and ½ teaspoons salt to a blender and blend until smooth and combined. Taste and adjust the salt as needed.

Add ¼ cup of the dressing to a bowl with 1 – 1 ½ pounds large deveined and peeled shrimp to marinate for 15 minutes. Set the remaining dressing aside.

Salad:
Heat the grill to medium heat.

While the shrimp marinates, place 2 medium ears of sweet corn onto the grill and cook for 10-12 minutes, rotating a few times.

After it is done marinating, thread the shrimp onto metal skewers and place them on the grill. Cook for 2 minutes, then flip the skewers and cook for 2 additional minutes. Remove the shrimp and the corn from the grill.

Carefully cut the kernels off the cob.

Assemble the salad by tossing 2 roughly chopped romaine lettuce hearts, 1 (14-ounce) can drained and rinsed black beans, 1 cup diced avocado, ½ cup thinly sliced red onion, 1 pint halved cherry tomatoes, and the corn kernels together with the dressing.

Top the salad with the shrimp and serve immediately.