Chop the shrimp into 1-inch pieces and add to a mixing bowl. Toss with 1 Tbsp Little Goat went to Yucatán sauce, a drizzle of cooking oil and a pinch of kosher salt. Set aside. \nIn a small bowl, whisk together the remaining 2 Tbsp Yucatán sauce, Greek yogurt, olive oil, lime juice and ½ teaspoon kosher salt. \nHeat a small skillet over medium heat. Add in the shrimp and sauté until no longer opaque and cooked through, about 5 minutes. Let cool slightly. \nIn a large salad bowl, combine the romaine lettuce, beans, corn, tomatoes, bell pepper, onion, avocado, shrimp and cilantro. Drizzle over your creamy Yucatán dressing and toss to combine. Season to taste with salt. Top with a generous sprinkle of This Little Goat went to Mexico for the perfect crunchy finish!