Makes 4 servings
1/2 cup packed cilantro leaves not stems, chopped
1/3 cup fresh lime juice
1/4 cup extra virgin olive oil
2 Tbsps raw honey
1 tsp chili powder
Sea salt and pepper to taste
1 lb jumbo shrimp, peeled and deveined
24 oz chopped fresh red leaf or romaine lettuce
1 cup cherry tomatoes, halved
1 avocado, diced
Organic blue corn tortilla chips, crushed

Instructions:
Combine the first 6 ingredients in a blender & process until smooth. Place shrimp in a ziploc bag then add 4 Tablespoons of the dressing and marinate in the refrigerator for about 10 minutes (no longer.) Reserve remaining dressing (untouched by raw shrimp) for salad dressing.
After the shrimp have marinated, spray the bottom of a skillet with avocado, olive oil or nonstick spray then saute, for 2 minutes a side, or until just cooked through. Discard remaining marinade that touches the raw shrimp.
Divide lettuce evenly between bowls then top with avocados, tomatoes, shrimp, and crushed tortilla chips, then drizzle dressing to serve.

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