Shrimp Cobb Salad

This was a wonderful take on a cobb salad! We all loved the taste and it was delicious the next day too... The presentation of this salad would be great for a potluck, especially if you take the time to layer it in a trifle dish. Since it was just us at home I didn't take the time to pretty it up, but it definitely tastes just as good either way! :) It was a refreshing meal on a hot day!

Shrimp Cobb Salad
(recipe found on pinterest via http://www.skinnytaste.com)

16 ounces large shrimp, cooked and cooled
1 tablespoon lime juice
chipotle chili powder and salt, to taste
6 cups romaine lettuce, shredded
15 ounces black beans, rinsed and drained
1 cup corn kernels
2 tablespoons red onion, chopped
2 tablespoons cilantro, chopped
juice of 1/2 a lime
1 seedless cucumber, chopped
2 cups diced tomato
1 ripe avocado, diced
1 cup mexican cheese blend

Rinse shrimp and chop into large chunks. Toss with salt, chipotle chili powder and lime juice. Set aside. Combine beans, corn, red onion, cilantro, juice of 1/2 a lime and salt to taste.

In a large glass bowl, like a trifle dish, layer ingredients beginning with lettuce, black bean mixture, cucumbers, tomatoes, avocado, cheese and ending with the shrimp on top.

Serves: 6
Points: 6 per 2 cup servings