Ingredients:

  • 1/4 cup fresh lime juice
  • 1/2 cup Extra Virgin Olive Oil
  • 1 tablespoon Chipotle in Adobo Sauce (sauce only)
  • 1 teaspoon Honey or Agave Nectar
  • 1 tablespoon Apple Cider Vinegar
  • 1 large garlic clove, finely minced
  • 1/2 teaspoon ground Cumin
  • Salt and Black Pepper, to taste
  • 1 pound raw, peeled, deveined Shrimp (large or jumbo)
  • 1 tablespoon Olive Oil (for sautéing)
  • 1 teaspoon Chili Powder (Ancho or standard)
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon ground Cumin
  • 1 teaspoon Lime Zest (from 1 lime)
  • 1 large head Romaine Lettuce, chopped
  • 4 large Hard-Boiled Eggs, quartered
  • 2 medium Avocado, diced or sliced
  • 1 cup Grape or Cherry Tomatoes, halved
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 cup Sweetcorn (frozen or canned)
  • 1/2 cup Cotija Cheese (or Queso Fresco), crumbled
  • 1/4 cup Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Whisk the Vinaigrette: Combine all vinaigrette ingredients (lime juice, oils, chipotle, honey, vinegar, garlic, cumin, salt, pepper) in a small jar. Shake vigorously until emulsified. Taste and adjust seasoning. Set aside.
  2. Boil the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Remove from heat immediately, cover, and let stand for 9–10 minutes. Drain, transfer to an ice bath, and peel once cooled. Quarter them neatly.
  3. Season the Shrimp: Pat the shrimp very dry. Toss with the chili powder, smoked paprika, cumin, lime zest, salt, and pepper until evenly coated.
  4. Sauté the Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp (cooking in batches if necessary). Cook for 2–3 minutes per side until pink, opaque, and perfectly curled. Remove from heat and set aside to cool slightly.
  5. Prepare the Components: Chop the romaine lettuce and cilantro. Halve the tomatoes. Dice the avocado. Lightly dry the rinsed black beans and corn.
  6. Assemble the Base: Spread the chopped romaine lettuce evenly across a large, shallow platter or serving bowl.
  7. Create the Layers: Arrange the salad toppings in distinct, attractive rows across the bed of lettuce: Chili-Lime Shrimp, Black Beans, Sweetcorn, Hard-Boiled Egg Quarters, Halved Tomatoes, and Diced Avocado.
  8. Garnish: Sprinkle the crumbled Cotija cheese generously over the top of the rows, followed by the chopped fresh cilantro.
  9. Dress and Serve: Serve the assembled salad immediately. Offer the Chipotle-Lime Vinaigrette on the side, allowing diners to dress their portion just before eating to maintain maximum crunch.