Paula Deen Tropical Shrimp Salad

From Paula Deen. Make a big batch of your favorite spicy shrimp (there are many posted at RZ) and add leftovers to this. Use Pineapple Vinaigrette for vinaigrette. Serve with French Bread With Chipotle Lime Butter.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 10  cups romaine lettuce, shredded DIVIDED
• 2  large mangoes, peeled pitted and chopped
• 2  cups jicama, matchstick-cut
• 1  cup canned black beans, drained and rinsed
• 1⁄3 cup green onion, sliced
• 2  tablespoons cilantro, minced
• 1  cup  pineapple  vinaigrette, DIVIDED
• 1 1⁄4 lbs  cooked shrimp, spicy version

Directions

1. Divide romaine lettuce evenly between 4 dinner plates.
2. In a medium bowl, combine mango, jicama, beans, onion, and cilantro.
3. Add 1/4 cup Pineapple Vinaigrette, tossing gently to coat.
4. Divide mango mixture evenly among salads.
5. Top each evenly with reserved spicy shrimp.
6. Drizzle salads evenly with remaining Pineapple Vinaigrette.
7. Serve immediately.