Shrimp And Nopal Cactus Salad

• 1 pound cactus paddles or fresh green beans
• 1 cup thinly sliced onion
• 2 cloves minced garlic
• 2 medium tomatoes, diced small
• 3 radishes, julienned
• 1/4 cup chopped cilantro
• 3 tablespoons extra virgin olive oil
• 1 tablespoon white vinegar
• 1 tablespoon lime juice
• 2 teaspoons leaf oregano
• 1 teaspoon salt
• Freshly ground black pepper to taste
• 1/4 cup crumbled queso fresco or feta cheese
• 2 pounds small cooked, peeled and deveined shrimp

1. Pare the spines from the cactus; trim the base and around the edge. Dice into 3/4 x 1/4-inch pieces. Blanch in boiling water for 5 to 7 minutes or until tender. Drain and rinse thoroughly. Combine with the remaining ingredients in a large bowl. Chill in the refrigerator for 3 hours or until cold. Serve cold with baked corn tortillas.

cactus paddles, onion, garlic, tomatoes, radishes, cilantro, extra virgin olive oil, white vinegar, lime juice, oregano, salt, freshly ground black pepper, queso fresco, shrimp

Taken from www.epicurious.com/recipes/food/views/shrimp-and-nopal-cactus-salad-234918 (may not work)