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Shrimp Taco Salad

Source: Taste of Home
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  6-8 Servings
1 pound uncooked large shrimp, peeled and deveined
1 envelope taco seasoning, divided
1/2 cup plus 3 tablespoons olive oil or vegetable oil, divided
1 small onion, finely chopped
3 tablespoons cider vinegar or red wine vinegar
2 tablespoons diced green or sweet red pepper
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 cheese or monterey jack cheese
Shrimp Taco Salad Recipe at
Remove shrimp tails if desired. Place shrimp in a bowl; sprinkle with half of the taco seasoning. Set aside.

In another bowl, combine 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; 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 pink.

In a large bowl, combine the greens, tomato, beans, shrimp and tortilla strips. Drizzle with dressing. Sprinkle with cheese; toss.

Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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