Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, mix Garlic Chipotle Salsa (1 tablespoon), Water (1 tablespoon), Chili Powder (1 teaspoon), Ground Cumin (1/2 teaspoon), Garlic Powder (1/8 teaspoon), Onion Powder (1/8 teaspoon), and Ground Turmeric (1/8 teaspoon). Stir well to combine.
Coat Cooked Shrimp (1 cup) in seasoned mixture, then spray baking pan with Coconut Oil Cooking Spray (to taste) and spread shrimp in single layer, cook for approximately 7 minutes.
While shrimp cooks, add chopped Salad Greens (4 cup) to two large salad bowls, then top each bowl evenly with the chopped Roma Tomato (2) and Avocado (1).
Add 2 tablespoon Shredded Mexican Cheese Blend (1/4 cup), 2 tablespoon Sour Cream (1/4 cup) and 2 tablespoon Salsa (1/4 cup) to each bowl.
Top with a serving of Food Should Taste Good Multigrain Tortilla Chips (to taste) or Blue Corn Tortilla Chips (to taste) to each bowl.
Allow shrimp to cool a few minutes, then top the loaded salads with shrimp. Add Sriracha (to taste) sauce if you prefer a little kick. Serve and enjoy!