Shrimp Taco Salad Recipe

Ingredients

• 1 pound uncooked large shrimp, peeled and deveined
• 1 envelope taco seasoning, divided
• 1/2 cup plus 3 tablespoons Crisco® Extra Virgin Olive Oil, divided
• 1 small onion, finely chopped
• 3 tablespoons cider vinegar
• 2 tablespoons diced green or sweet red pepepr
• 6 garlic cloves, minced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon sugar
• 3 corn tortillas (6 inches), cut into 1/4-inch strips
• 1 package (8 ounces) ready-to-serve salad greens
• 1 medium tomato, chopped
• 1 can (8 ounces) black beans, rinsed and drained
• 2 cups (8 ounces) finely shredded Colby-Monterey Jack cheese

Directions

• Remove shrimp tails if desired. Place shrimp in a bowl; sprinkle with half of the taco seasoning. Set aside. In a jar with a tight-fitting lid, combine 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; shake well and set aside.
• In a skillet, stir-fry tortilla strips in remaining oil; drain on paper towels. Sprinkle with remaining taco seasoning. In the same skillet, saute shrimp for 8-10 minutes or until shrimp turn pink.
• In a large bowl, combine the greens, tomato, beans, shrimp and tortilla strips. Just before serving, shake dressing and pour over salad; sprinkle with cheese and toss to coat. Yield: 6-8 servings.

Shrimp Taco Salad published in Quick Cooking July/August 2000, p27