Shrimp Taco Salad

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This recipe (which is actually called chipotle rubbed shrimp taco salad) is from the August Cooking Light. A taco salad really isn't much of a recipe but the dressing was, I suppose. This was a really quick dinner - 20 minutes or so.

We both like taco salads - Jason orders them out on occasion. Since I can eat salads right now, I enjoy them too. I'm a fan of shrimp but Jason said he would prefer just plain ol' taco meat next time. Only I would marry someone who would prefer hamburger meat over shrimp...

Shrimp Taco Salad
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
1 pound peeled, 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 lettuce
1.5 cups chopped peeled ripe mango
1/2 cup cherry tomatoes, halved
4 radishes, quartered
*I also added diced avocado and drained/rinsed black beans. Jason smothered his in cheese.

Preheat oven to 350.

Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly.

Bake tortilla shells at 350 according to package directions.

While shells bake, heat grill pan over med-high heat. Combine shrimp, chili powders, and salt in large bowl. Toss well to coat. Coat pan with cooking spray. Add shrimp to pan and cook 2 minutes on each side or until done.

Place lettuce and other toppings in tortilla shell and drizzle with vinaigerette. Toss.