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1
To prepare the dressing: Place the jalapenos on a rack set over a stove-top burner or on the grill and roast until charred on all sides. When cool enough to handle, peel and seed. In a blender, combine jalapenos, mayonnaise, lemon juice and 2 tablespoons olive oil; blend until smooth. Season to taste with salt and pepper. Cover and chill until needed.
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2
To prepare the shrimp: In a small bowl, combine chili powder, 1 1/2 teaspoons salt, cumin, onion powder, garlic powder, 1/4 teaspoon plus 1/8 teaspoon black pepper, cayenne pepper and celery seed powder to make a spice blend.
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3
Heat a saute pan over medium-high heat until hot, then add 2 tablespoons olive oil. Add shrimp and saute until slightly opaque, 1 - 2 minutes, then sprinkle the spice blend over the shrimp, shaking pan and continue cooking just until opaque. Remove from heat and set aside.
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4
To assemble the salad: In a large bowl, toss chopped romaine with the cucumber, avocado, corn kernels and sauteed shrimp. Add half the dressing and gently toss to coat. Add additional dressing, a couple of tablespoons at a time, to coat as desired.
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5
Divide the salad among 4 plates; top each with 1 tablespoon cheese, 4 halved tomatoes and 1 tablespoon chopped cilantro. Serve immediately.
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6
Note: For the celery seed powder, grind celery seeds in a spice or coffee grinder, or use a mortar and pestle.
