Add all of the ingredients for the chimichurri dressing to a food processor. Process until completely smooth. Note: dressing will be very thick. If desired, you can thin it out with water. Transfer dressing to a sealable container and refrigerate until ready to use.
Add the ingredients for the salad to a large serving bowl, and toss together with desired amount of avocado chimichurri dressing. Serve salad with blackened shrimp on top.
Add the ingredients for the shrimp to a zip lock bag or container and mix around until everything is coated in spices and oil. If possible, allow the shrimp to marinate at least 15 minutes, up to 8 hours.
Heat a cast iron skillet to medium-high and drizzle enough oil to coat the surface, about 1 to 2 tablespoons. Once hot, carefully place the shrimp in a single layer on the skillet. Cook until crispy, about 2 minutes. Use tongs to flip the shrimp and cook an additional 2 minutes. Continue flipping and cooking until shrimp is cooked through (this should take 4 to 8 minutes total). Serve shrimp immediately on top of the taco salad.
*Use any of your favorite green mixes. I like using power greens because they're packed with nutrients
Avocado chimichurri dressing will stay fresh for 5 days when stored in a sealed container in the refrigerator