Chopped Veracruz Salad

1 cup each romaine and iceberg lettuce, chopped
1 plum tomato, diced
1/4 avocado, diced
1/4 mango, diced
1 6" corn tortilla, sliced into strips
2 tbsp balsamic vinegrette salad dressing
4 large, fresh raw shrimp that have been peeled and deveined.

You can use pre-cooked shrimp if desired, I just like to prepare them fresh using a cast iron grill pan that I have. It's very quick and easy to do it that way, and I think they have a better and fresher taste that way.

Place the corn tortilla strips on a flat baking pan, spray them lightly with Pam (or other cooking spray you may use), and bake in oven @ 350 degrees about 15 minutes, until crisp, set aside to cool.

While tortilla strips are baking, place cleaned, peeled and deveined shrimp in pre-heated grill pan that you have sprayed with Pam, and cook until done, about 3 minutes each side.

Mix all ingredients in a large salad bowl, adding the tortilla strips and Shrimp last (after they have cooled down, so as not to wilt the salad), and top with dressing and toss.

Serving Size: makes 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user WHYMOORE.