Ingredients:
1 lb uncooked large shrimp, peeled and deveined
1 envelope taco seasoning, divided
1/2 cup olive oil, plus
3 tablespoons olive oil, divided
1 small onions, finely diced
3 tablespoons cider vinegar or 3 tablespoons red wine vinegar
2 tablespoons finely diced red bell peppers
6 cloves garlic, minced
1/2 teaspoon ground coriander
1/4 teaspoon sugar
3 6-inch corn tortillas, cut into 1/4 inch strips
1 (8 ounce) packages ready to eat salad greens
1 medium tomatoes, chopped
1 (8 ounce) cans black beans, rinsed and drained
2 cups finely shredded colby-monterey jack cheese
Directions:
Remove shrimp tails.
Place shrimp in bowl, sprinkle with half of the taco seasoning.
Set aside.
In another bowl, combine 1/2 cup
oil, onion, vinegar, (I usually use the cider) red pepper, garlic, coriander and sugar: set aside.
This will be your salad dressing.
In a skillet, fry tortlla strips in remaining oil, drain on paper towels.
Sprinkle with remaining taco seasoning.
In same skillet, saute shrimp for a few minutes or until pink. (don’t overcook)
In a large bowl, mix greens, tomato, beans, shrimp, and tortilla strips.
Drizzle dressing all over the mix.
Sprinkle with cheese and toss.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.