Chipotle-Rubbed Shrimp Taco Salad

Seriously? Just look at the picture and try NOT to start drooling! Instead of cooking the shrimp in a grill pan, we grilled them on kabob sticks and then served them over our salads. We love grilling in February (in Florida)! :)

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Yield: 4 servings (serving size: 1 salad)

Ingredients:
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

Preparation:
1. Preheat oven to 350°.
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 350° 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.

Nutritional Information: 
Calories: 405
Fat: 12.5g (sat 1.8g,mono 6.8g,poly 2.4g)
Protein: 29.2g
Carbohydrate: 45.9g
Fiber: 3.4g
Cholesterol: 172mg
Iron: 4.9mg
Sodium: 598mg
Calcium: 200mg