1 cup olive oil
1/2 cup lime juice
2 chipotle peppers in adobo sauce
2 tablespoons honey
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (15 ounce) can black beans, rinsed and drained
2 Roma tomatoes, seeded and chopped
1/2 cup diced red onion
1 teaspoon lime juice
1/4 cup chopped cilantro
1 pound small raw shrimp, peeled and deveined
2 teaspoons olive oil
1 teaspoon fajita seasoning
2 ears fresh corn, husks removed
2 heads romaine lettuce, chopped
1 avocado, diced
Combine 1 cup olive oil, 1/2 cup lime juice, chipotle peppers, honey, garlic, cumin, salt, and pepper in a blender. Blend until smooth and set aside.
Place black beans, tomatoes, onion, 1 teaspoon lime juice, and onions in a bowl. Toss to combine and set aside.
Combine shrimp, 2 teaspoons olive oil, and fajita seasoning in a separate bowl. Toss to combine.
Preheat an outdoor grill to medium-high heat and lightly oil the grate. Place corn directly on the grate and grill 6 minutes. Flip the corn. Place shrimp in a grill basket and cook both for 6 minutes more. Remove both and cut corn off the cob.
Divide lettuce between serving plates. Top with black bean mixture. Top with shrimp. Top with corn. Drizzle dressing over the top. Garnish with avocado and serve immediately.
