Puree the chipotle peppers and their sauce in a small food processor until smooth. Pour into a small baggy. Dump the shrimp into the baggy and squish the sauce all around them, getting everything all coated. Stick in the fridge and marinate as long as you want, at least 2 Tom and Jerry episodes.

In the meantime, cook the rice in a rice cooker (or the traditional way) with the cilantro and the juice from 1/2 the lime. Once cooked, give another squeeze of lime juice into it.

Heat the oil in a small saucepan and add the corn and beans. Season with a pinch of salt and pepper, along with the cumin and chili powder. Keep heated on low until you’re ready to assemble.

Layer the shrimp in a medium skillet (you don’t need any oil as the marinade is plenty liquidy) and sear the shrimp one on side for 2 minutes. Flip and sear another minute.

Evenly divide the romaine over 2 large plates or dinner bowls. Top with rice, corn and beans, shrimp, avocado and tomatoes.

Garnish with more lime and another giant squeeze of lime juice!