Shrimp and Avocado Salad

To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. Pulse until smooth, about 30 seconds to 1 minute. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.

To assemble the salad, place romaine lettuce in a large bowl; top with shrimp, tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.

Serve immediately, garnished with tortilla chips, if desired.