Shrimp Taco Salad

This is a recipe I got from a magazine. It is, without a doubt, the best salad I've ever had! Maybe some of you will think so, too! It looks like alot of ingredients, but it's so quick and easy to throw together! My husband requests this ALL THE TIME! The dressing is really a nice mix, too.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  lb  uncooked large shrimp, peeled and deveined
• 1  envelope  taco seasoning, divided
• 1⁄2 cup olive oil, plus
• 3  tablespoons olive oil, divided
• 1  small onion, finely diced
• 3  tablespoons cider vinegar or 3  tablespoons red wine vinegar
• 2  tablespoons  finely diced red bell peppers
• 6  cloves garlic, minced
• 1⁄2 teaspoon ground coriander
• 1⁄4 teaspoon sugar
• 3  6-inch corn tortillas, cut into 1/4 inch strips
• 1 (8 ounce) package  ready to eat  salad greens
• 1  medium tomatoes, chopped
• 1 (8 ounce) can black beans, rinsed and drained
• 2  cups  finely shredded colby-monterey jack cheese

Directions

1. Remove shrimp tails.
2. Place shrimp in bowl, sprinkle with half of the taco seasoning.
3. Set aside.
4. In another bowl, combine 1/2 cup
5. oil, onion, vinegar, (I usually use the cider) red pepper, garlic, coriander and sugar: set aside.
6. This will be your salad dressing.
7. In a skillet, fry tortlla strips in remaining oil, drain on paper towels.
8. Sprinkle with remaining taco seasoning.
9. In same skillet, saute shrimp for a few minutes or until pink. (don't overcook)
10. In a large bowl, mix greens, tomato, beans, shrimp, and tortilla strips.
11. Drizzle dressing all over the mix.
12. Sprinkle with cheese and toss.