• 1 teaspoon coconut sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chipotle powder
• 1 teaspoon lime zest
• salt and pepper, to taste
• 1 pound of shrimp, peeled and deveined
• 1/2 tablespoon olive oil

For the Salad:

• 4–6 cups chopped romaine lettuce
• 1 cup shredded purple cabbage
• 1 cup corn
• 1 cup black beans, drained and rinsed
• 1 cup grape/cherry tomatoes, halved
• 1 large ripe avocado, sliced
• ¼ cup finely diced red onion
• Cotija cheese
• Cilantro, for garnish

Chipotle Ranch Dressing

• 1 chipotle pepper in adobo
• 1/2 cup plain whole milk Greek yogurt
• zest and juice of 1 lime
• 1/4 cup cilantro
• 1 tablespoon fresh dill
• 1 tablespoon chopped chives
• 1 clove garlic, pressed
• 3 tablespoons olive oil