Avocado, Shrimp & Corn Salad with Cilantro-Lime Dressing

Directions

1. Prepare the vegetables: rinse and dry the romaine, grape tomatoes, and cilantro; pat the cilantro dry and set aside the leaves.
2. If using frozen shrimp, thaw briefly under cool running water in a colander, then let them drain completely; pat dry with towels.
3. Halve the romaine lengthwise, trim any blemished leaves, and chop into 1-inch pieces; transfer to a large bowl.
4. Cut the grape tomatoes in half and place them in a small bowl.
5. Halve the avocados, remove the pits, and dice the flesh; place in a separate small bowl.
6. Rinse the cilantro, remove the leaves from half the bunch, and finely chop the leaves. Add half to the shrimp bowl and reserve the rest for the dressing.
7. Peel and mince the garlic and add it to the shrimp bowl.
8. Juice the lime; divide the juice between the shrimp bowl and the cilantro bowl.
9. Season the shrimp with chili powder, salt, and pepper; toss to coat.
10. Heat a skillet over medium heat and swirl in a bit of coconut oil to coat the bottom.
11. In the meantime, season the corn with salt and pepper and cook in the skillet until lightly browned and tender, about 2–4 minutes; transfer to a small bowl.
12. Whisk together olive oil with the remaining cilantro and lime juice; season with salt and pepper and set the dressing aside.
13. Add more coconut oil if needed, then cook the shrimp until pink and opaque, about 1–2 minutes per side; remove from heat.
14. To assemble: line plates with chopped romaine, then top with tomatoes, avocado, corn, and shrimp; drizzle with the cilantro-lime dressing and serve.