Rock Shrimp and Tomato Salad

1 lb. cooked rock shrimp
1⁄8 tsp. ground red pepper
1⁄2 cup vegetable oil
8 large onions, thinly sliced
4 lb. coarsely chopped romaine leaves
8 Florida tomatoes, cut into wedges
4 Haas avocados, peeled and cut into thin slices
Black Bean Salsa (recipe follows)
Citrus Chipotle Dressing (recipe follows)
6 cups fried tortilla strips, for garnish

Black Bean Salsa:
4 cups cooked black beans
1⁄4 cup chopped red onion
1⁄4 cup finely chopped red or green bell pepper
2 tbsp. lime juice
1⁄4 cup chopped cilantro

Citrus-Chipotle Dressing:
11⁄3 cups canola oil
1 cup orange juice
1⁄2 cup lime juice
1⁄4 cup lemon juice
2 tbsp. finely chopped canned chipotle
2 tsp. sugar
1 tsp. salt