• 1/2 pound large raw shrimp, peeled and deveined
• 1/4 teaspoon crushed red pepper
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon Kosher salt
• 2 tablespoons olive oil
• 1 cup corn kernels
• 1/4 cup red onion, diced small
• 1 tablespoon lime juice
• 1 (15 ounce) can black beans, drained and rinsed
• 2 cups kale, shredded or finely chopped
• 2 cup romaine lettuce, shredded or finely chopped
• 1 cup grape tomatoes, cut in half
• 1 avocado, peeled and pit removed and sliced
• 2 tablespoons fresh cilantro, chopped

• In a small bowl, combine the shrimp, red pepper, chili powder, paprika, cumin, and salt. Toss well to coat the shrimp in the seasonings
• Heat 1 tablespoon of the olive oil in a large skillet. Once hot, add the seasoned shrimp. Cook, about 5 to 6 minutes, until pink and firm. Remove the shrimp from the skillet and keep hot.
• Add the remaining tablespoon of olive oil to the pan the shrimp was just cooked in. Heat on high heat and once hot add the corn and onion. Cook, about 5 minutes, until the corn begins to char and the onions are soft. Stir in the lime juice, black beans, and cooked shrimp. Cook just until the beans are hot.
• In a large salad bowl, toss together the kale and romaine. Top with the shrimp mixture, tomato, and avocado. Sprinkle the cilantro on top and serve.

Calories: 357 | Total Fat: 16g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 91mg | Sodium: 483mg | Carbohydrates: 36g | Fiber: 14g | Sugar: 4g | Protein: 22g