In a cold skillet, combine the butter, oil, and garlic. Turn the heat to medium and cook until the garlic turns golden. Add the chipotle purée and honey. Bring to a simmer. Add the chicken stock and return to a simmer. In a small bowl, combine the cornstarch with 1 tablespoon water and whisk the cornstarch mixture into the simmering sauce until thickened. Squeeze in the lime juice and season with salt and pepper.

Let the chipotle honey sauce cool fully in the fridge, then toss the shrimp the sauce and marinate for 4 to 24 hours.

Place the quinoa, 2 cups of water and a pinch of salt in a medium saucepan. Bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 12 minutes. Fluff the quinoa with a fork and mix in the lime juice and olive oil.

Heat a large skillet over medium heat until very hot with 1 tablespoon canola oil. Add the shrimp, discarding excess marinade, and sear until cooked through, about 2 minutes per side.

To make the dressing, combine the honey, lime juice, salt and pepper in a small bowl. While whisking or puréeing with a blender, drizzle in the oil until emulsified. Season to taste.

To assemble the salad, toss the romaine, carrots, cherry tomatoes, and radishes in a large serving bowl. Top with shrimp, drizzle with vinaigrette and garnish with cilantro.