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Southwestern-Style Shrimp Taco Salad

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Ingredients

1/4 cup fresh lime juice

2 tablespoons olive oil

1 teaspoon ground cumin

2 teaspoons minced garlic

2 teaspoons maple syrup

2 teaspoons chipotle hot sauce

3/4 pound medium shrimp, peeled and deveined

2 ears shucked corn

cooking spray

1 cup chopped romaine lettuce

1/2 cup chopped green onions

1/4 cup chopped fresh cilantro

1 (15-ounce) can black beans, rinsed and drained

3 plum tomatoes, chopped

2 ounces baked blue corn tortilla chips (about 1 1/2 cups)

1/3 cup light sour cream

1/4 cup diced peeled avocado

lime wedges (optional)

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