Shrimp Taco Salad

I wanted something "light" last night because after being out in the sun all day, the last thing I wanted to do was turn the oven on. This is pretty much the case all summer. We've been eating a lot of sandwiches lately!
I found this salad recipe in one of my many Taste of Home books. I loved it, but next time I think I will add some avocado to the mix. It was a really good dinner though, plenty filling with taco-seasoned shrimp, black beans, and crispy tortilla strips.

You need:

1 pound uncooked large shrimp, peeled, deveined, and tails removed

1 envelope taco seasoning, divided
1/2 cup plus 3 tbsp. olive oil
3 tbsp. cider vinegar
1 small white onion, diced
1/2 of a red pepper, diced
6 cloves of garlic, minced
1/2 tsp. coriander, or 2 tsp. minced fresh parsley
1/4 tsp. sugar
3 corn tortillas (6 inches), cut into 3 in. strips
1 package (8 ounces) of ready to serve salad
1 medium tomato, diced
1 can (8 ounces) black beans, drained and rinsed
2 cups finely shredded Colby Jack cheese

Place shrimp in a large bowl; sprinkle with half of the taco seasoning. Set aside.
In a small bowl, whisk 1/2 cup oil, the onion, vinegar, red pepper, garlic, coriander and sugar; set aside.

In a large skillet, stir-fry tortilla strips in remaining oil; drain on paper towels. Sprinkle with remaining taco seasoning. In the same skillet, saute shrimp for 8-10 minutes or until shrimp turn pink.

In a large bowl, combine the greens, tomato, beans, shrimp and tortilla strips. Just before serving, whisk dressing and pour over salad; sprinkle with cheese and toss to coat. 
Serves 4 (as a meal)
Enjoy!