Paula Deen Tropical Shrimp Salad

• 10 cups romaine lettuce, shredded DIVIDED
• 2 large mangoes, peeled pitted and chopped
• 2 cups jicama, matchstick-cut
• 1 cup canned black beans, drained and rinsed
• 13 cup green onion, sliced
• 2 tablespoons cilantro, minced
• 1 cup pineapple vinaigrette, DIVIDED
• 1 14 lbs cooked shrimp, spicy version

1. Divide romaine lettuce evenly between 4 dinner plates.
2. In a medium bowl, combine mango, jicama, beans, onion, and cilantro.
3. Add 1/4 cup Pineapple Vinaigrette, tossing gently to coat.
4. Divide mango mixture evenly among salads.
5. Top each evenly with reserved spicy shrimp.
6. Drizzle salads evenly with remaining Pineapple Vinaigrette.
7. Serve immediately.

romaine lettuce, mangoes, jicama, black beans, green onion, cilantro, pineapple vinaigrette, shrimp

Taken from www.food.com/recipe/paula-deen-tropical-shrimp-salad-413006 (may not work)