Mexican Shrimp Cobb Salad

This is my first pinterest recipe I have made and it is divine! A yummy salad with shrimp, avocados and a heavenly dressing. You really can't go wrong here. This salad reminds me of a cafe rio salad but so much easier with much less steps and mess. The only thing I would have changed is sauteing the shrimp first to make them crispy and add heat to the salad. The salad dressing actually comes from my sister, Lauren who found it in a cookbook. Thanks sis for putting this salad over the top delicious.

For the dressing:
1 cup mayo
1/2 cup milk or buttermilk
1 lime, juiced
1 package hidden valley ranch dressing (ignore the directions)
2 garlic cloves
1/2 cup cilantro
1/4 cup Salsa Verde

For the salad:
16 oz. cooked large shrimp, peeled
chili powder to taste
1 TBSP lime juice
salt, to taste
1 romaine heart, shredded
1 (15 oz.) can black beans, rinsed and drained
1 c. corn kernels, fresh or frozen
2 tablespoon red onion, chopped
2 tablespoon cilantro, chopped
juice of 1/2 lime
1 seedless cucumber, diced
2 c. diced tomatoes
1 ripe hass avocado, diced
1 c. reduced-fat Mexican blend shredded cheese

Directions:
1. To make the dressing, combine all ingredients in a food processor or blender. Refridgeate for at least 1 hour to let thicken. Can be made up to 3 days in advance.

2. To prepare the shrimp, rinse and chop into large chunks. Toss with chipotle powder, lime juice, and salt.

3. In a small bowl, combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.

4. In a large glass dish or clear bowl, layer the salad ingredients in the following order: lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp.

*if wanting to saute the shrimp, let the shrimp marinade in the chili powder, lime and salt for 15 minutes. Heat 1 tablespoon olive oil in saute pan. Add the shrimp for just a few minutes to allow to crisp up and heat through.