Southwestern-Style Shrimp Taco Salad

INGREDIENTS

• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 2 teaspoons minced garlic
• 2 teaspoons maple syrup
• 2 teaspoons chipotle hot sauce
• 3/4 pound medium shrimp, peeled and deveined
• 2 ears shucked corn
• Cooking spray
• 1 cup chopped romaine lettuce
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, rinsed and drained
• 3 plum tomatoes, chopped
• 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
• 1/3 cup light sour cream
• 1/4 cup diced peeled avocado
• Lime wedges (optional)