Southwest Salad with Shrimp

subheading: For the shrimp:

1 pound shrimp, peeled and deveined

½ teaspoon baking soda

1 tablespoon olive oil

¼ teaspoon garlic powder

Salt and pepper to taste

subheading: For the salad:

1 head romaine lettuce, chopped

1 avocado, sliced

2 ripe tomatoes tomatoes

1 15-ounce can black beans, drained and rinsed

1 ½ cups frozen corn, thawed

½ cup sliced red onion

¼ cup cilantro, chopped

subheading: For the dressing:

6 tablespoons lemon juice

2 tablespoons honey

½ cup olive oil

1 to 2 chipotle peppers

½ to 1 tablespoon adobo sauce

2 garlic cloves

½ teaspoon coarse salt

Directions at simplywhisked.com

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