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May 5, 2017 / Chris Blum

Shrimp Taco Salad

This is perfect for a quick summer salad.

Ingredients:
1/2 red onion, chopped
Zest and juice of 2 limes
1 tsp olive oil
1/4 tsp salt
Black Pepper
1 lb peeled, cooked shrimp, chopped
4 tomatoes, chopped
2 jalapenos, chopped fine
1 avocado, chopped
1/4 cilantro, chopped
1 head or romaine, chopped
4 tortillas

Combine everything except the romaine, Avocado and cilantro in a large bowl. You can chill at this point until ready to serve.

Preheat oven to 350. Spray a large stainless bowl with olive oil and place the tortilla in the bowl to form a bowl. Bake 5 – 7 minutes until crispy.

Just before serving toss in Avocado and cilantro. Add romaine to the taco bowl and spoon shrimp mixture on top.

Serves 4.

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