Grilled Shrimp, Snap Pea and Spring Mix Salad with Southwest Vinaigrette

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1 pound raw medium-large shrimp, peeled and deveined

Southwest Vinaigrette, recipe follows

Salt and ground black pepper, to taste 

1 pkg. (8.75 oz.) DOLE® Extra Veggie¿ with Snap Peas

1 cup canned black beans, rinsed and drained

1 medium avocado, peeled and cubed

1/2 cup sliced DOLE Red Onion

Lightly crushed tortilla or corn chips

Southwest Vinaigrette:

1/3 cup canola oil

2 tablespoons cider vinegar

2 tablespoons lime juice

1 tablespoon dry taco seasoning (from 1-ounce package)