Zest and juice the Lime (2) and roughly chop the Garlic (1 clove).
Combine the zest and juice of the lime, Olive Oil (1/2 cup), Honey (1 teaspoon), Chipotle Peppers in Adobo Sauce (1) (plus 1 tsp liquid from the can), Salt (1 teaspoon), Water (2 tablespoon), Garlic, and Fresh Cilantro (1/2 cup) in a blender or food processor.
Blend until smooth.
Combine half the dressing in a bowl or resealable bag with the Shrimp (0.75 pound). Set in the fridge to marinate while you prepare the salad, at least 20 minutes or up to one hour.
Slice the Cherry Tomato (3/4 cup) into bite sized pieces, cut the lime wedges, and dice the Avocado (1).
Wash and gently tear apart the Baby Romaine (2 head).
Place Tortilla Chips (1 cup) in a plastic zip top bag and crush with your hands.
Combine the romaine lettuce, tomatoes, avocado, tortillas, Feta Cheese (1/3 cup), and remaining dressing in a salad bowl. Wait to toss until ready to serve.
Heat a heavy skillet over medium-high heat. Add in the shrimp and cook for about 2 minutes per side or until cooked through and bright pink.
Divide the salad into bowls. Top with shrimp and serve with extra lime wedges. Serve and enjoy!