Preheat oven to 400ºF. Spread tortilla wedges on 1 or 2 large, ungreased baking sheets and bake until crisp, 10 to 15 minutes.
Cut kernels off ears of corn into a large bowl (you should have about 1 1/2 cups). Add beans, avocado, tomatoes, scallions, cumin, olive oil, lime juice and shrimp and toss gently to combine. Season with salt and pepper.
Arrange lettuce on a serving plate, spoon shrimp salad on top and serve with tortilla wedges.
I never leave reviews for anything online. However I made this salad last night and it was soooo delicious, I had to leave a review! I have never liked eating salads because I don't like salad dressing. This recipe appealed to me because it used no dressing, just olive oil and lime juice. The flavor was just amazing, even my picky-eating kids liked it! Thanks for this awesome recipe. This will be a staple meal in our house :)
My boyfriend and I loved it and my teenage daughter raved about it. She even asked to take the leftovers to school for lunch the next day and she NEVER takes her lunch! I will be making this again soon!