For the Salad:

1 tablespoon extra virgin olive oil

12 large shrimp, deveined, tails removed

1–2 teaspoons blackening seasoning

4 cups spring mix (or your favorite lettuce)

½ cup black beans, drained and rinsed

½ cup grilled corn

½ cup pico de gallo

1 large avocado, sliced

Honey Jalapeno Dressing (for serving)

For the Honey Jalapeno Dressing:

Honey

Lime juice

Jalapenos

Olive oil

Salt

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Cook the Shrimp: Heat olive oil in a skillet over medium-high heat. Pat shrimp dry and season with blackening seasoning. Cook shrimp for 2-3 minutes per side until opaque and seared. Remove and set aside.
Prepare the Salad: In a large bowl, combine spring mix, black beans, grilled corn, and pico de gallo.
Top the Salad: Add sliced avocado and blackened shrimp on top of the salad.
Dress and Serve: Drizzle the honey jalapeno dressing over the salad, toss gently, and serve immediately.

For a vegetarian version, substitute shrimp with grilled veggies or tofu.

For extra crunch, add crushed tortilla chips or roasted nuts.

Adjust the spice level of the dressing or salad by adding extra jalapeños or hot sauce.