Pat the shrimp dry using paper towels to ensure a good sear.
Toss the shrimp in a medium bowl with the taco seasoning until coated.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the seasoned shrimp in a single layer to avoid crowding the pan.
Cook for two minutes per side until pink and opaque.
Place the chopped romaine lettuce in a large serving bowl.
Top the greens with drained black beans and halved cherry tomatoes.
Arrange the cooked, warm shrimp over the bed of vegetables.
Add the diced avocado just before serving to prevent browning.
Drizzle with your preferred lime vinaigrette and toss gently.