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1. Thinly slice the red onion and place in a bowl. Stir the white vinegar, sugar, a pinch of salt and the juice of 1 lime together until dissolved, then pour over the onion. Let it pickle for at least 20 minutes while you prepare everything else.
1.0 pieces Limes,
0.5 piece Red onion,
0.2 cup White vinegar,
1 tsp Sugar,
1 tsp Salt
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2. Heat a dry cast-iron skillet or grill pan over high heat. Char the corn, turning occasionally, for 8-10 minutes until blackened in spots. Let cool slightly, then cut the kernels off the cobs.
2 pieces Ears of corn, husked
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3. Mince the garlic. Toss the shrimp with the chili powder, cumin, minced garlic, the zest and juice of 1 lime, 1 tablespoon olive oil and half the salt. Marinate for 10 minutes.
340 g Large shrimp, peeled and deveined,
1 tsp Chili powder,
0.5 tsp Ground cumin,
1.0 pieces Limes,
1.0 tbsp Olive oil,
2 clove Garlic,
0.5 tsp Salt
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4. Heat a large skillet over medium-high heat. Cook the shrimp in a single layer for 2 minutes per side until pink, opaque and lightly charred. Transfer to a plate.
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5. Blend the cilantro, jalapeño, honey, remaining 2 tablespoons olive oil, the juice of the orange, the remaining lime juice and the remaining salt until smooth and bright green. Taste and adjust the salt and acidity.
1.0 pieces Limes,
2.0 tbsp Olive oil,
1 piece Orange,
0.5 cup Fresh cilantro,
0.5 piece Jalapeño,
1 tsp Honey,
0.5 tsp Salt
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6. Divide the shredded romaine between two bowls. Top with the black beans, charred corn, sliced avocados, drained pickled red onion and the warm chili-lime shrimp. Drizzle generously with the cilantro-citrus dressing and serve immediately.
1 can Black beans, canned, drained and rinsed,
2 pieces Avocados,
4 cup Romaine lettuce, shredded
