INGREDIENTS
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8 6-inch corn tortillas, cut into wedges
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2 ears corn, shucked
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1 15-oz. can black beans, drained and rinsed
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1 avocado, peeled, pitted, cut into 1/2-inch dice
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1 cup cherry tomatoes, halved
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2 scallions, white and light green parts, chopped
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1/2 teaspoon cumin
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1/4 cup olive oil
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2 tablespoons lime juice
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3/4 pound cooked, peeled, deveined shrimp, chopped
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Salt and pepper
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4 cups shredded romaine lettuce