Shrimp Taco Salad

• 1 pound uncooked large shrimp, peeled and deveined
• 1 envelope taco seasoning, divided
• 1/2 cup plus 3 tablespoons olive oil, divided
• 1 small onion, finely chopped
• 3 tablespoons cider vinegar
• 2 tablespoons diced green or sweet red pepper
• 6 garlic cloves, minced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon sugar
• 3 corn tortillas (6 inches), cut into 1/4-inch strips
• 1 can (15 ounces) black beans, rinsed and drained
• 1 package (8 ounces) ready-to-serve salad greens
• 1 medium tomato, chopped
• 2 cups (8 ounces) finely shredded Colby-Monterey Jack cheese

1. Place shrimp in a large bowl; sprinkle with half of the taco seasoning. Set aside. In a small bowl, whisk 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside.
2. In a large skillet, heat remaining oil over medium-high heat. Add tortilla chips; stir-fry until golden. Drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, cook and stir shrimp 8-10 minutes or until shrimp turn pink.
3. In a large bowl, combine beans, salad greens, tomato, shrimp and tortilla strips. Just before serving, whisk dressing and pour over salad; sprinkle with cheese and toss to coat.

shrimp, taco, olive oil, onion, cider vinegar, green, garlic, ground coriander, sugar, corn tortillas, black beans, ready, tomato, cheese

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