Deconstructed Taco Salad Shrimp Bowl

Defrost frozen shrimp in a bowl of cold water for 15-20 minutes. Meanwhile, chop Romaine and cabbage. Remove shells from shrimp, season with chili powder, garlic powder, salt & pepper. Heat skillet over low-medium heat with olive oil, add shrimp and cook on each side for 2-3 minutes. Add shrimp and crumbled feta to the bowl. Blend all ingredients for the dressing (1/2 avocado, 1/4 cup water, 1 tablespoon olive oil, juice from 1 lime, 1 garlic clove, cilantro—optional, salt & pepper) and add on top of the salad.