Southwest Fiesta Shrimp Salad

For the Dressing

• 1 chipotle chile in adobo
  
• juice of ½ a lime
  
• 1/4 cup fresh cilantro
  
• 1/2 cup mayonnaise
  
• 1/2 cup buttermilk
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon garlic powder
  
• 1/4 teaspoon dried oregano leaves
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  

For the Salad

• 1 pound large shrimp, peeled and deveined
  
• 1 tablespoon chili powder
  
• 2 teaspoons paprika
  
• 1 teaspoon onion powder
  
• 1 teaspoon cumin
  
• 1 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1 tablespoon olive oil
  
• 3 cups romaine lettuce, chopped
  
• 1 ripe avocado, sliced
  
• 1/2 cup cherry tomatoes, diced
  
• 1/2 cup black beans, rinsed
  
• 1/2 cup corn, rinsed
  
• 1/4 cup crumbled feta cheese
  
• 2 tablespoons pepitas
  
• 1/4 cup tortilla chip strips
  

1. For the Dressing Combine all of the ingredients in a blender and blend until smooth. You won't use all of the dressing so you may keep it an airtight container in the fridge.
2. For the Salad In a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. In a medium-sized skillet add the olive oil and shrimp. Cook over medium-high heat until no longer pink. Allow to cool before adding to salad.
3. Toss the rest of the salad ingredients together along with the cooled shrimp. Add as much dressing as desired and eat immediately.