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Ingredients
  • 1 teaspoon coconut sugar
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon chipotle powder
  • 1 teaspoon lime zest
  • salt and pepper, to taste
  • 1 pound of shrimp, peeled and deveined
  • ½ tablespoon olive oil
  • subheading: For the Salad:
  • 4 to 6 cups chopped romaine lettuce
  • 1 cup shredded purple cabbage
  • 1 cup corn
  • 1 cup black beans, drained and rinsed
  • 1 cup grape/cherry tomatoes, halved
  • 1 large ripe avocado, sliced
  • ¼ cup finely diced red onion
  • Cotija cheese
  • Cilantro, for garnish
  • Chipotle Ranch Dressing
  • 1 chipotle pepper in adobo
  • ½ cup plain whole milk Greek yogurt
  • zest and juice of 1 lime
  • ¼ cup cilantro
  • 1 tablespoon fresh dill
  • 1 tablespoon chopped chives
  • 1 clove garlic, pressed
  • 3 tablespoons olive oil
Steps
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