Chipotle Shrimp Cobb Salad

For the Shrimp: Heat 2 teaspoons of avocado oil in a nonstick skillet over medium-high heat. When hot, add 1.5 lbs of tail-off, deveined shrimp. Season the shrimp with kosher salt, cracked pepper, 1/2 teaspoon chipotle chili powder, 1/4 teaspoon ground cumin, and about 1/2 teaspoon tapioca starch. Toss until well combined. Cook the shrimp on each side until a golden browned crust forms, about 2-3 minutes per side.

To Assemble: Serve the cooked shrimp over a big bed of chopped romaine. Add all of your desired Cobb fixings, such as cherry tomatoes, hard-boiled eggs, avocado, no-sugar bacon, and red onion. Drizzle generously with ranch dressing and enjoy!