Fresh Cilantro Shrimp Salad

Cilantro Lime Vinaigrette

Rice Wine Vinegar		1/3 Cup
Fresh Lime Juice		1/4 Cup
Maple Syrup		2 Tablespoons
Garlic		1 minced clove
Canned Chipotle		1 1/2 teaspoons
Light Olive Oil		3/4 Cup
Cilantro Leaves		1 Cup
Salt		1/2 teaspoon

Salad

Grilled Large Shrimp		2 Cups
Green Leaf Lettuce		1 Head
Romaine Lettuce		1/2 Head
Cotija Cheese (optional)		1/2 Cup
Corn Cobs		4
Black Beans		1 Can
Red Pepper		1
Roma Tomatoes		4
Tortilla Strips		2 Cups
Avocado's		2
Cilantro
Red Quinoa cooked		1/2 Cup

Loosely based on the Nordstrom Cilantro Shrimp Salad (but better)!

There are a lot of shortcuts if you are short on time. The fresh Corn could be replaced with a can of Fire Roasted Corn and you could just thaw cooked Shrimp and toss them in the Dressing after you have rinsed them. The quinoa you can buy cooked in the frozen section at most grocery stores.

This does make a lot of Dressing but you wont be sorry as its really good and you can use it as a marinade as well.

Make the Dressing by squeezing the Limes, mincing the Garlic and adding all the other ingredients minus the Oil to a food processor and whizz it up, while the motors running, slowly add the oil so the dressing comes together. Place in the fridge until you need it.
Grill the Corn Cobs on each side so it has a nice char to it. (or use a can of fire roasted corn)
Grill the Shrimp by adding a little of the Salad Dressing to them and place them in a hot grill pan(about a minute or two on each side).
Cut all the Lettuce into large chunks and place in a large bowl, drain and rinse the Black Beans and add to the bowl.
Cut the Red Pepper and Avocado into pieces & add to the bowl.
Cut the Corn from the cobs and add to the bowl .
Toss with a little of the Dressing and then mound onto serving plates or one large platter and arrange the Shrimp and Roma Tomato quarters on the edges of the Salad.
Drizzle some more Dressing over the Salads and top with the Tortilla Strips and extra Cilantro