INGREDIENTS
16 oz
cooked large shrimp, peeled
chipotle chili powder
1 tbsp
lime juice
salt
6 cups
romaine lettuce, shredded
15 oz
black beans, rinsed and drained
1 cup
grilled corn kernels (I used Trader Joe’s frozen roasted corn)
2 tbsp
red onion, divided
2 tbsp
cilantro, chopped
juice of 1/2 lime
1
seedless cucumber, diced
2 cups
diced tomatoes
1
ripe hass avocado, diced
1 cup
reduced fat Sargento Mexican Blend shredded cheese