For the dressing:
1/4 cup neutral oil (rice bran, vegetable, canola)
Juice of 1 lime
1 Tbsp agave nectar
1-2 chipotle chiles in adobo, to taste
1 Tbsp plain yogurt (low fat or nonfat)
1/2 tsp kosher salt
For the salad:
1/2 lb large (26-30 size) shrimp, defrosted, peeled and deveined
15-oz can black beans, rinsed and drained
1 red bell pepper, diced
2-3 cups chopped romaine lettuce
1-2 Tbsp minced fresh cilantro leaves (substitute flat-leaf parsley if you don't like cilantro)
Starting with one chipotle pepper, combine all of the ingredients for the dressing in a blender. Process until smooth. Taste, and adjust seasoning by adding an additional pepper, more agave, or more lime. Transfer the dressing to a jar, cover, and refrigerate. (You can make this up to 1 week ahead.)
In a small saucepan, bring 2 cups of water to a boil. Reduce to simmer, add the shrimp, and cook for 2-3 minutes, until the shrimp are just pink and curled. Drain the shrimp and rinse under cold water to stop the cooking. Dry the shrimp, and add to a large mixing bowl.
In the same bowl, add the black beans, red pepper and chopped lettuce. Stir gently.
Pour in just as much of the dressing as you need, and not more. Stir again, then toss in the cilantro.
Serve at room temperature or chilled.
Note: You can make the salad several hours before you want to serve. Taste, and add additional dressing if necessary.