Stem poblano peppers, seed, halve lengthwise, and slice into 1/2” wide strips. Core Roma tomato and cut into 1/4" dice. Peel and halve shallot. Slice half the shallot into thin strips (julienne) and finely dice other half. Trim radishes, halve, and slice into thin half-moons. Hold romaine head at root end and chop coarsely. Zest lime, halve, and juice. Rinse corn under warm water if still frozen. Rinse shrimp and pat dry.

Place pepitas in a medium pan over medium heat and cook 5 minutes, while stirring, until pepitas release a nutty scent. Remove from pan and season with a pinch of salt. Wipe pan clean. Combine 2 Tbsp. lime juice, 1 tsp. Southwest seasoning (to taste), 1 tsp. finely diced shallot (to taste), 3 Tbsp. olive oil, 1/2 tsp. salt, and a pinch of pepper in a large mixing bowl and whisk together. Set aside.

Heat 2 tsp. olive oil in pan used for pepitas over medium-high heat. Add corn and poblano peppers (to taste) to hot pan. Cook 5 minutes, stirring occasionally, until peppers are tender. Season with 1/2 tsp. salt, a pinch of pepper, and remove from pan. No need to wipe pan clean.

In same pan used for peppers and corn, heat 2 tsp. olive oil over medium-high heat. Add shrimp and remaining seasoning blend (to taste) to hot pan and cook 5 minutes, while stirring, or until shrimp is firm, opaque, and reaches a minimum internal temperature of 145 degrees.

Place romaine, julienned shallots (to taste), and Roma tomatoes in bowl containing dressing and toss to combine.

Add salad to plate and top with shrimp and cooked vegetables. Garnish with pepitas, lime zest, and radishes.