Mexican Shrimp Salad

• 1 small onion, halved and thinly sliced
• 1/4 cup minced fresh cilantro
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons canola oil
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 pound uncooked medium shrimp, peeled and deveined
• 6 cups torn leaf lettuce
• 1/2 cup fat-free ranch salad dressing

1. In a large resealable plastic bag, combine the first nine ingredients; add shrimp. Seal bag and turn to coat. Cover and refrigerate for 30 minutes.
2. Thread shrimp onto four metal or soaked wooden skewers; discard onion mixture. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink.
4. Divide lettuce among four plates; top with shrimp. Serve immediately with dressing.

onion, fresh cilantro, pepper, canola oil, chili powder, ground cumin, ground coriander, pepper, salt, shrimp, torn leaf lettuce, salad dressing

Taken from www.tasteofhome.com/recipes/mexican-shrimp-salad/ (may not work)