🌎 The World Cookbook

For the Shrimp:
16 oz cooked large shrimp, peeled
chipotle chili powder to taste
1 tbsp lime juice
salt to taste
For the Salad:
6 cups romaine lettuce, shredded
15 oz black beans, rinsed and drained
1 cup grilled corn kernels (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

Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice. Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste. In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.