Combine quinoa and 2 cups of water in a medium pot and bring to a boil. Cover, reduce heat to low and cook for 15-20 minutes or until quinoa is just tender. Transfer quinoa to a large bowl and add 1 tbsp olive oil, shallot, 1 cup chopped cilantro, 2 Tbsp fresh lime juice and De La Viuda Green Pepper Hot Sauce. Toss well to combine and season with salt and pepper.

Place shrimp in a large bowl and season with garlic powder, smoked paprika, chili powder and salt and pepper. Toss well to coat shrimp. Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add shrimp and cook until pink, about 2 minutes on each side. Remove and set aside.

Prepare the avocado salsa by adding avocado, cherry tomatoes, 1 chopped shallot, 1/3 - 1/2 cup chopped cilantro, garlic, cumin, and juice from one lime to a small bowl. Toss well to combine, and season with salt and pepper, to taste.

Assemble bowls by dividing quinoa into the bottom of each bowl. Top with shrimp, grilled corn, avocado salsa, black beans, and romaine lettuce. Serve with lime wedges from 1 lime and De La Viuda Green Pepper Hot Sauce drizzle.