White Corn Shrimp Taco Salad

For the dressing:
Scoop the flesh of the avocado out of the peel and into the bowl of a food processor. Add the water, lime zest, lime juice, adobo sauce and cilantro and blend until smooth. Gradually add the olive oil and blend until creamy and well combined. Season with salt, to taste.

For the salad:
Preheat the oven to 475°F and line a large rimmed baking sheet with aluminum foil. Whisk together the flour, chili powder, and salt in a shallow dish. Place the eggs in a second shallow dish. Place the cornmeal in a third dish. Working in batches, dredge the shrimp in the flour mixture, then dip into the eggs. Coat each shrimp in the cornmeal and place on the prepared baking sheet. Drizzle the shrimp with the olive oil. Bake for 10 to 12 minutes, until the shrimp are golden brown and cooked through. Remove pan from oven.

Toss the spinach, tortilla chips, and feta cheese with the avocado dressing in a large bowl. Arrange the shrimp over the salad and serve.