Shrimp Taco Salad

• 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 onion, 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) package ready to eat salad greens
• 1 medium tomatoes, chopped
• 1 (8 ounce) can black beans, rinsed and drained
• 2 cups finely shredded colby-monterey jack cheese

1. Remove shrimp tails.
2. Place shrimp in bowl, sprinkle with half of the taco seasoning.
3. Set aside.
4. In another bowl, combine 1/2 cup
5. oil, onion, vinegar, (I usually use the cider) red pepper, garlic, coriander and sugar: set aside.
6. This will be your salad dressing.
7. In a skillet, fry tortlla strips in remaining oil, drain on paper towels.
8. Sprinkle with remaining taco seasoning.
9. In same skillet, saute shrimp for a few minutes or until pink. (don't overcook)
10. In a large bowl, mix greens, tomato, beans, shrimp, and tortilla strips.
11. Drizzle dressing all over the mix.
12. Sprinkle with cheese and toss.

shrimp, taco, olive oil, olive oil, onion, cider vinegar, red bell peppers, garlic, ground coriander, sugar, corn tortillas, salad greens, tomatoes, black beans, colbymonterey

Taken from www.food.com/recipe/shrimp-taco-salad-34929 (may not work)