1/4 cup cilantro, chopped
1 teaspoon cumin
2 limes, juiced
zest of one lime (optional)
2 tablespoons olive oil
1/2 teaspoon salt  (divided in half)
1/2 teaspoon pepper (divided in half)
1 teaspoon chipotle powder          
1 cup whole grain sorghum, cooked
1 cup plum tomatoes, diced
1 cup corn
10 Shrimp, peeled and deveined
10 Boston Bibb lettuce leaves, washed & dried (or Romaine leaves)

1. In a medium bowl add cilantro, cumin, lime juice, lime zest (optional), olive oil, salt, pepper and chipotle. Whisk together until dressing is emulsified. Add whole grain sorghum, tomatoes and corn and mix until well until combined.  Set aside.
2. Season shrimp with a 1/4 teaspoon salt and 1/4 teaspoon pepper and grill for 2-3 minutes on each side.  Once cooked through, place on a plate and cut in bite size pieces.  Set aside.
3. Wash the lettuce leaves with cold water. Slice the bottom off and discard.  Place the grilled shrimp on lettuce and top with the sorghum mixture.