1head Romaine lettuce, chopped into bite size pieces
1cupgrape tomatoes, sliced in half
1cupfrozen corn, cooked to thaw
1/3cupchopped red onion
2/3cupcrumbled cotija cheese
Blue corn tortilla chips, for serving
1/4cup+ 2 Tbsp olive oil
1/4cupfinely chopped cilantro
Salt and pepper to taste
Heat oil in a 12-inch non-stick skillet over medium-high heat. Add shrimp, sprinkle in chili powder, cumin and season with salt and pepper to taste and toss shrimp. Cook, turning once halfway through until shrimp has cooked through, about 3 minutes.
To assemble salads divide lettuce among 4 plates. Top with shrimp, tomatoes, corn, red onion, diced avocado. Pour dressing over each serving and sprinkle with cotija cheese. Serve with crumbled tortillas chips.
For the dressing:
Whisk together all ingredients in a bowl or jar. Chill until ready to serve.
*If using frozen shrimp add about 1/4 lb. Once thawed they'll weigh less because of the moisture that thaws and drains off.