Summer Green Goddess Salad with Shrimp and Queso Fresco

In a pot over medium-high heat, add 1 cup white vinegar, 1 tablespoon sugar, and 1 cup water. Cook until the sugar dissolves. Put the sliced red onions in a glass jar and pour the vinegar mixture over them, ensuring the onions are covered. Refrigerate to pickle for at least 1 hour. Heat 1 tablespoon olive oil in a cast iron pan on high. Add the corn kernels and cook, stirring occasionally, for about 7 minutes. Season with salt & pepper and set aside. Pat the shrimp dry and season with salt & pepper. Heat 1 tablespoon olive oil in a large pan over medium-high. Add the shrimp and sear for about 2 minutes per side. Sprinkle on crushed red pepper flakes, then set aside. In a blender, add the deseeded jalapeño, 1/2 cup fresh cilantro, 1/3 cup apple cider vinegar, 1/3 cup olive oil, juice of 2 limes, and 1/2 cup Cacique Crema Mexicana. Blend until smooth and creamy, then season with salt & pepper to taste. In a large bowl, add the chopped romaine. Top with bell pepper, black beans, pepitas, grape tomatoes, and avocado, plus the cooked shrimp, corn, and pickled red onions. Sprinkle on plenty of crumbled Cacique Ranchero brand Queso Fresco. Drizzle on the prepared dressing and mix to evenly coat all the salad ingredients. Enjoy!