Instructions: For Dressing; place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalapeno and cumin. Season to taste with salt & pepper.

For salad; combine tomatoes, beans, green onions, 3/4 c. cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead.

cover dressing and let stand at room temperature. Cover salad & refrigerate.)

Prepare barbecue (medium-high heat). Mix lettuce into salad. Pour 1/4 c. dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Crill corn until beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occassionally, about 5 minutes. Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt & pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.

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