Chipotle Shrimp Cobb Salad with Jalapeño Corn Vinaigrette

1. In a medium bowl, combine the olive oil, shrimp, chipotle chili powder, cumin, and a pinch of salt. 2. Heat a large skillet over medium high heat. Add the shrimp in a single layer and cook, stirring once or twice, until the shrimp turn pink and are cooked through, about 5 minutes. 3. In a large salad bowl, combine the greens, tomatoes, nectarines, and feta. Top the salad with avocado, shrimp, bacon, and eggs. Serve the salad alongside the jalapeño corn vinaigrette (below).

Jalapeño Corn Vinaigrette

1. Combine all ingredients except the corn in a blender. Add 1/4 cup of corn and pulse until mostly smooth. Stir in the remaining corn. Serve drizzled over the salad