Shrimp, Black Bean, and Corn Salad

I am now officially counting down the days until the end of summer.  I'm starting to see the light at the end of the tunnel.  We are, however, still up in the 90's this week, but we've actually had a couple of really cool mornings (I put on a jacket the other day!)

But, it is still hot so I am still sticking to salads and grilled foods.  This is a repeat recipe, but it is so good it is worth repeating.  And easy.  One of the few reasons I can appreciate summer.

SHRIMP, BLACK BEAN, AND CORN SALAD  (serves 2)

Shelled, deveined, uncooked shrimp (I used 24 {31-40 count} shrimp)
1/3 cup olive oil
3 Tbsp freshly squeezed lime juice
3 Tbsp finely chopped cilantro
2 tsp cumin
1/4 tsp salt
pinch cayenne
1/2 can (15 oz) black beans, drained and rinsed
1/2 can (11 oz) white and yellow corn, drained
10-15 grape tomatoes, halved
1/4 cup green onions, chopped
one head of romaine, chopped
a handful of romaine, chopped (optional, but what an incredible addition)
large tortilla chips, for garnish

Rinse shrimp.  Pat dry with paper towels.  Place in a ziplock bag.  Whisk together olive oil, lime, cilantro, cumin, salt, and cayenne.  Put 3 Tbsp of dressing in ziplock with shrimp.  Refrigerate at least one hour (mine sat for about 6 hours).  Combine beans, corn, tomatoes, onion, and remaining dressing  Refrigerate, covered, for several hours.

Now at this point, the recipe instructs you to skewer the shrimp and grill until cooked.  However, I prefer to roast the shrimp in a 400 degree oven for about 6 minutes.  Perfection!

To serve, toss romaine into bean mixture.  Spoon onto serving plates.  Top with shrimp.  Garnish with chips.