Southwestern Grilled Shrimp Salad

For the salad dressing combine all the ingredients together in a jar with a tight fitting lid, shake well and set aside to let the flavors meld: 6 tbsp extra virgin olive oil, 3 tbsp fresh lime juice, 2 tbsp finely chopped red onion, 1/2 small jalapeno finely chopped, 1 clove small garlic minced, 1 tbsp. finely chopped cilantro, 2 tsp honey, 1/4 tsp ground cumin, 1/8 tsp chili powder, 1/8 tsp ground coriander, Salt and freshly ground pepper to taste.

For the shrimp marinade: In a small bowl, combine all ingredients, add the shrimp, mix well and set aside while you prepare the salad: 8 oz peeled and deveined shrimp, 1 tsp olive oil, 1 tsp honey, 1 tsp lime zest, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1 clove small garlic minced, Salt and pepper to taste

For the salad: Pile on the salad ingredients starting with 6 cups of mixed spring lettuce, 3/4 cup canned black beans rinsed, 2/3 cup corn kernels, 1/2 med avocado sliced or cubed, 1 tbsp finely diced red onions, and 1/2 ripe tomato sliced, top salad with fresh cilantro leaves and some crumbled goat or Feta cheese.

To cook the shrimp: Heat grill to medium-high heat. Thread shrimp on wood or metal skewers. Place shrimp on grill, grill shrimp 2-3 minutes on each side or until cooked. Remove shrimp from skewers and add to salad. Shake the salad dressing well and drizzle on salad and shrimp.