In a large nonstick skillet, melt butter. Add lime juice, cilantro and salt, stir to incorporate. Add shrimp and cook until opaque, about 2-3 minutes. Using a slotted spoon, remove shrimp from pan onto a plate to cool. Add corn to the same butter mixture, stirring and cooking for about three minutes. leave corn in pan and remove from heat. Set aside to cool.
4 tbsps butter, juice of three limes, 1 tbsp cilantro, 1/2 tsp table salt, 1 lb raw jumbo shrimp, peeled, deveined and tails removed, sliced lengthwise* (thawed if frozen), 3 ears fresh corn, shucked and corn sliced off the ear, frozen corn is okay too (thawed) 1-1/4 cup
While shrimp and corn are cooling, prepare lettuce, tomatoes, scallions, avocado and beans, adding them to a large bowl.
1 large head of romaine lettuce, 3/4 lb grape tomatoes, sliced lengthwise, 2 green onions (white and green parts) chopped, 1 large avocado, diced, 1 can (15 oz) black beans
Whisk the dressing ingredients and toss them with the salad. Add the shrimp, corn-butter mixture and a few handfuls of chips. Give it one more big toss.
1/4 cup olive oil, 2 tbsps fresh lime juice, 1/2 tsp ground cumin, 1/4 tsp table salt, corn tortilla chips (several handfuls)