1 ½ c. jumbo cooked shrimp with tails off (Note: Serve this amount for two people, if this is a dinner salad, serve approximately 1 c. or 10-13 shrimp per person or to personal taste)
few dashes of chili powder seasoning
few dashes of chipotle smoked red jalapeño seasoning
lettuce mix
organic black beans (2-3 spoonfuls per plate)
organic corn (several spoonfuls per plate)
2-3 Roma tomatoes, diced (approximately ½ c. diced tomatoes per plate)
red onion, diced
avocado, sliced
organic tortilla chips, crumbled
fresh cilantro sprigs
extra virgin olive oil
Dressing: olive oil & freshly squeezed lemon & lime juice drizzled over the top of the salad
Instructions
Drizzle extra virgin olive oil in a skillet over low heat and in onions, garlic, red and peppers, and sauté until soft and a little golden.
Add in shrimp.
Add in a few dashes of chili powder and smoke chipotle seasonings (to taste).
For each single serving, plate a good helping of lettuce mix.
Over the top of each plate, sprinkle 2-3 spoonfuls of black beans, corn, Roma tomatoes, red onion, and avocado slices.
Crumble organic tortilla chips over the top of each salad.
Add in shrimp, pepper and onion mix over the top.
Top with fresh cilantro.
Optional: Drizzle salad dressing over top of salad
Recipe by at https://maryannridinispencer.com/tex-mex-salad/