Preparation

• Combine the spices and shrimp: In a small bowl, whisk together the paprika through chipotle powder. In a larger bowl, toss shrimp with oil and then add the spices. Stir with a large spoon until evenly coated. Cover and refrigerate for 30 minutes or up to overnight.
• Prep the grill: When ready to grill the shrimp, preheat a gas or charcoal grill for 15 to 20 minutes to high heat. If your grill has a thermometer, make sure it reads at least 500°F.
• Make the dressing: Add all the dressing ingredients except the salt to the bowl of a mini chopper or a blender. Pulse 3 to 5 times until the ingredients are broken down a bit, and then blend on high to create a creamy consistency. (The dressing may be made up to two days ahead and stored in the refrigerator.) Taste, and add salt as needed.
• Season the black beans: In a small bowl, toss black beans with two teaspoons oil and salt and pepper to taste.
• Grill the shrimp: Shake off excess marinade and thread the shrimp into two metal skewers. Grill shrimp on a hot grill, flipping after about 3 minutes until cooked through, about 1 to 3 minutes more.
• Assemble the bowls: Divide the rice between four bowls, then top each bowl with black beans, corn, tomatoes, radishes, romaine, avocado, and shrimp. Serve with small bowls of limes, chopped chilies, and chopped cilantro.