You can adjust the level of spice but increasing the amount of chipotle salsa you use but the touch of heat balances really well with the freshness of the salad and the hint of sweetness in the vinaigrette.
Cooking spray, for greasing
3 large shrimp, peeled and deveined
Salt, to taste
Freshly ground black pepper
1-2 teaspoons chipotle salsa (or chipotle chiles in adobo)
1 1/2 teaspoons honey
1 teaspoon white wine vinegar
2 tablespoons finely minced fresh cilantro, divided
1-2 tablespoons canola oil
Romaine lettuce (about 2 cups)
1/8 red onion, thinly sliced
1-2 scallions, white and light green parts, thinly sliced
1 Hass avocado
1/2 lime, cut in wedges, for serving
1. Preheat grill or grill pan to medium heat and spray with cooking spray.
2. Pat dry shrimp and season with salt and pepper. Place in a small bowl and toss with chipotle salsa, coating on all sides. Grill shrimp for about 3-4 minutes, until shrimp are cooked through. Set aside.
3. In a small bowl, combine honey and vinegar and season with salt and pepper. Add 1 tablespoon cilantro. Slowly pour in oil, whisking to emulsify. Set aside.
4. In a serving bowl, add romaine, scallion, red onion and remaining 1 tablespoon cilantro and toss to combine. Add enough vinaigrette to coat and gently toss to combine. Cut avocado in half, remove pit. Dice one half (save remaining half for another use) and add to bowl, followed by shrimp. Drizzle with lime juice. Serve with additional vinaigrette if desired.