Chipotle-Rubbed Shrimp Taco Salad

• 3 tablespoons chopped fresh cilantro
• 3 tablespoons minced shallots
• 3 tablespoons fresh lime juice
• 2 teaspoons honey
• 1/8 teaspoon salt
• 2 tablespoons olive oil
• 1 refrigerated (8-inch) flour tortilla taco salad shell kit (such as Azteca)
• 1 pound peeled and deveined jumbo shrimp
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground chipotle chile powder
• 1/8 teaspoon salt
• Cooking spray
• 6 cups packaged prechopped romaine hearts
• 1 1/2 cups chopped peeled ripe mango (about 1 large)
• 1/2 cup cherry tomatoes, halved
• 4 radishes, quartered

1. Preheat oven to 350u0b0.
2. Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
3. Bake tortilla shells at 350u0b0 according to package directions.
4. While shells bake, heat a grill pan over medium-high heat. Combine shrimp, chili powders, and salt in a large bowl; toss well to coat. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done.
5. Combine lettuce, mango, tomato, and radishes. Drizzle vinaigrette over salad; toss to coat. Place about 1 1/2 cups salad in each tortilla shell; divide shrimp evenly among salads.

fresh cilantro, shallots, lime juice, honey, salt, olive oil, flour tortilla taco, shrimp, chili powder, ground chipotle chile powder, salt, cooking spray, hearts, peeled ripe mango, cherry tomatoes, radishes

Taken from www.myrecipes.com/recipe/chipotle-rubbed-shrimp-taco-salad (may not work)