Shrimp, corn salad with lime cilantro dressing

Salads can be delicious if you give them a little love. It kills me every time I pay $10+ at sweetgreen when I feel like I could make it myself. My good friend is obsessed with sweetgreen especially their lime-cilantro dressing, and until recently NYC didn't have one so it was always on the DC to-do list when she visited. Up for the challenge to prove that I can make the specific dressing for her and put together an awesome salad for the rest of you, I figured corn, shrimp, cilantro, and lime are all ingredients that are perfect for the summer. If you have a grill that would be ideal to prepare the corn and shrimp, but otherwise my corn in the broiler technique is perfect and just heat a non-stick pan to cook the shrimp. Note: if you're a vegetarian/vegan using tofu or tempeh instead of the shrimp would be an awesome option.

Serves one large salad

Shrimp:
1/4 pound shrimp
Cayenne pepper
Cumin
Garlic powder

Salad:
Grilled corn (broiler or on the grill)
1/4 avocado sliced
1/8 sliced red onion
Salad mix of your choice; I used the kale, brussel sprouts mix at TJ (my latest obsession)

Dressing:
2/3 bunch of cilantro just the leaves
Juice from 4 limes
1 clove of garlic
Olive oil

1. Clean your cilantro and add with the garlic into a food processor. Add your lime juice and olive oil as much as desired approximately 1/4 cup of oil. A tip for getting the most juice out of the lime I just learned is to cut it vertically instead of horizontally.
2. Grind up everything in the food processor and set aside. Feel free to make some extra to use for the next couple of days. The listed amounts will give you some extra anyway.
3. Clean and peel your shrimp. Shrimp is one of the dirtiest creatures cause they're at the bottom of the ocean so be diligent about washing and drying.
4. Season the shrimp with cayenne pepper, cumin, and garlic powder.
5. Heat the pan or grill on high heat and cook the shrimp. It should only be a minute or two on each side be sure not to overcook just so they're opaque and no longer clear.
5. If you're using the grill add the corn while you're doing the shrimp, otherwise spray with coconut oil and put under the broiler.
6. Once the corn as cooled shave off the sides and slice your onion and avocado.
7. Put your salad mix into a large bowl. Arrange the shrimp, avocado, onion, and corn on top of the mix. Add cilantro pieces and coat with dressing.