Southwest Shrimp Salad with Creamy Avocado Dressing

• 6 cups - romaine lettuce
• 1 ½ cups - frozen corn
• 1 can - black beans
• 1 pt - cherry tomatoes
• 3  - green onions
• ¼ cup - fresh cilantro leaves
• 1 cup - Mexican blend cheese
• 1 lb - shrimp
• 2 tablespoons - olive oil
• ½ tsp - kosher salt
• ¼ tsp - black pepper
• ½ tsp - chili powder
• 1  - avocado
• ½ cup - sour cream, or Greek yogurt
• ¼ cup - fresh cilantro
• 1 clove - garlic
• ½  - jalapeño
• ½ tsp - salt
• ¼ tsp - black pepper
• 2  - limes
• ¼ cup - water

Instructions

1. Add all ingredients except water to a blender or food processor.
2. Blend until smooth.
3. To thin the dressing, add water 2 tablespoons at a time until the desired consistency is reached. Set aside.
4. Preheat grill to 400 degrees F.
5. In a medium bowl, toss shrimp with olive oil, salt, pepper, chili powder and lime zest until evenly coated.
6. Thread onto skewers (about 6 shrimp per skewer).
7. Grill shrimp for 2 to 3 minutes per side, until opaque and lightly charred (4 to 6 minutes total).
8. In a large bowl, combine chopped romaine, corn, black beans, tomatoes, green onions, cilantro and cheese (if using).
9. Add shrimp from the skewers.
10. Drizzle with about half of the Creamy Avocado Dressing and toss gently to evenly coat. Add more dressing to taste.
11. Serve immediately.