Shrimp And Mango Taco Salads

• Lime Dressing
• 2/3 cup thawed frozen limeade concentrate (from 12-oz can)
• 1 package (1 oz) Old El Paso(R) taco seasoning mix
• 3 tablespoons olive or vegetable oil
• 1 1/2 teaspoons red pepper sauce
• Salad
• 1 pound uncooked medium shrimp, peeled, deveined (with tails left on, if desired), thawed and patted dry, if frozen
• 1 package (9 oz) romaine and green leaf lettuce blend
• 1 can (15 oz) Progresso(R) black beans, drained, rinsed
• 1 large mango, peeled and cut up (1 1/2 cups)
• 1 medium red bell pepper, coarsely chopped (1 cup)
• 1 medium avocado, peeled and coarsely chopped
• Tortilla chips, if desired

1. In container with tight-fitting cover, shake limeade concentrate, 1 tablespoon of the taco seasoning mix, the oil and red pepper sauce. Set aside.
2. In medium bowl, toss shrimp with remaining taco seasoning mix until evenly coated.
3. Heat 10-inch skillet over medium-high heat. Add shrimp; cook and stir, scraping any seasoning from bottom of pan, 3 to 6 minutes, or until shrimp are pink.
4. Divide lettuce among 6 dinner plates. Top with shrimp, black beans, mango, bell pepper and avocado. Drizzle with dressing. Serve with tortilla chips.
5. Love grilled shrimp? Cook the shrimp in a grill basket on your grill instead of on the stove for great grilled flavor!

dressing, limeade, taco, olive, red pepper, salad, shrimp, blend, black beans, mango, red bell pepper, avocado, tortilla chips

Taken from www.myrecipes.com/recipe/shrimp-mango-taco-salads (may not work)