Begin by making the dressing. In a medium-sized bowl, combine ½ cup fresh lime juice, 2 tablespoons soy sauce, 1 fresh jalapeño (cored, seeds and ribs removed), 3 cloves garlic (minced), a pinch of red pepper flakes, 1 tablespoon ground cumin, and 1 cup fresh cilantro (chopped). Slowly whisk in ¾ cup extra-virgin olive oil until well blended.
Next, prepare your shrimp. Place 1 lb shrimp (extra-large, deveined and peeled) in a large plastic ziplock bag or a bowl. Pour enough of the dressing into the bag to fully coat the shrimp. Close the bag or cover the bowl with plastic wrap and refrigerate for about 15 minutes to 1 hour.
While the shrimp marinates, heat your grill to medium heat. Brush 2 ears fresh corn (shucked and silk removed) with extra-virgin olive oil and season with salt and pepper. Place on the grill and cook for about 8 minutes, turning occasionally.
Once the corn is cool enough to handle, stand each ear upright on a platter and carefully cut the kernels from the cob.
Take the marinated shrimp and place them on skewers, lightly season with salt and pepper, and grill for about 10 minutes.
In a bowl, combine the grilled corn kernels, 1 15 oz can black beans, 1 medium tomato (cored and diced), ¼ cup red onion, ¼ cup green onions, and 1 jalapeño (finely chopped). Stir in the 1 avocado (roughly chopped).
Toss gently with about ½ cup of the remaining dressing.
To serve, place the chopped Romaine lettuce on plates, top with the veggie mix, and add grilled shrimp.
