hardcase

Spicy Shrimp Salad

4-6
servings

1 lb uncooked small shrimp, peeled and deveined and tails removed
2 tablespoons Old Bay Seasoning, divided
3/4 cup olive oil, divided
1 teaspoon cumin, divided
2 tablespoons dried onion flakes
3 tablespoons red wine vinegar
3 tablespoons diced red bell peppers
3 tablespoons minced garlic
1/2 teaspoon dried cilantro flakes or fresh chopped
1/2 teaspoon brown sugar
3 6-inch corn tortillas, cut into 1/4 inch strips
1 (8 ounce) baby spinach leaves,washed
12 cherry tomatoes cut in half long ways
1 (8 ounce) can black beans, rinsed and drained
2 cups finely crumbled feta cheese

Peel,devein and remove shrimp tails.
Place shrimp in bowl, sprinkle with half of the Old Bay seasoning and 1/2 tsp cumin. Set aside.
In another bowl, combine 1/2 cup oil, onion, vinegar, red bell pepper, garlic,cilantro and sugar: set aside.This will be your salad dressing.
In a skillet, fry tortlla strips in remaining oil, drain on paper towels.
Sprinkle with remaining Old Bay seasoning and 1/2 teaspoon cumin.
In same skillet, saute shrimp for a few minutes or until pink. (don't overcook)
In a large bowl, mix greens, tomato, beans, shrimp, and tortilla strips.
Drizzle dressing all over the mix.
Sprinkle with cheese and toss.