Chipotle Coconut Lime Shrimp Salad

I made this dish last night -- we devoured and vowed to make again!

1 lb peeled, deveined shrimp (if at all possible it will be easier to work with if shrimp are fresh and not frozen) OR you can substitute 1 pkg of chicken tenders or 2 chicken breasts cut into strips like I did last night.
2 eggs beaten
Wildtree's Chipotle Lime Rub
Wildtree's Hearty Oatmeal - Mix In: Coconut

**Mix in 1 tsp. Wildtree's Chipotle Lime Rub per every 2 Tablespoons Hearty Oatmeal- Mix In:Coconut

1 cup corn
2 avocados diced - to divide on 4 salads
1/3 cup scallions - chopped to divide on 4 salads
1½ cups shredded red cabbage

Enough Baby Romaine, Regular Romaine or Mesculin Greens for 4 Salads

Preheat oven to 425 degrees. Beat two eggs. Dip shrimp/chicken strips in the beaten eggs then dredge in bowl that contains Hearty Oatmeal - Mix in: Coconut & Chipotle Lime Rub. Place shrimp/chicken  on greased baking sheet or one lined with parchment paper. Bake shrimp for 8 minutes, turn over and bake additional 7-8 minutes.  Chicken strips take a bit longer. Remove from oven. While shrimp/chicken is  baking, chop avocados, defrost corn, chop scallions & shred cabbage. Portion out salad greens and fixings.

Definitely take the time to make the following dressing to top off this salad:

Hickory Chipotle Vinaigrette

½ cup red wine vinegar

¼ cup Hickory Grilling Grapeseed Oil

1/3 cup honey

2 tsp Grey Poupon Dijon mustard

1 tsp lime juice

1 tsp Smoked Paprika

¼ tsp Wildtree Garlic Galore

¼ tsp Wildtree Hearty Spaghetti

                                    1¼ tsp Wildtree Chipotle Lime