Bright Mexican Corn and Shrimp Salad with Lime Dressing - Yummy Gusto

Ingredients

• 3/4 cup sour cream or Mexican crema
• 3/4 cup mayo
• 2 tablespoons lime juice, freshly squeezed
• A couple tablespoons of chopped fresh cilantro
• Freshly cracked black pepper and kosher salt
• 2 tablespoons of olive oil
• 1 minced jalapeño
• 4 cups of corn—freshly cut from 7 ears—or thawed frozen corn
• 1/2 cup crumbled queso fresco cheese
• A sprinkle of chili powder to garnish
• Milk for thinning out the dressing, if needed
• 2 pounds peeled and deveined shrimp
• 1 tablespoon olive oil
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1 tablespoon lime juice, freshly squeezed
• 1 large romaine lettuce head, chopped up
• 2 avocados, cut into small chunks
• 1 cup queso fresco cheese, crumbled
• Radishes, thin slices
• Lime wedges on the side
• Cilantro leaves for a final touch