Mexican Shrimp Cobb Salad

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Ingredients: 

For the Shrimp: 

  • 16 oz cooked large shrimp, peeled 
  • chipotle chili powder to taste 
  • 1 tbsp lime juice
    salt to taste 

For the Salad: 

  • 6 cups romaine lettuce, shredded 
  • 15 oz black beans, rinsed and drained 
  • 1 cup grilled corn kernels (I used Trader Joe’s frozen roasted corn) 
  • 2 tbsp red onion, divided 
  • 2 tbsp cilantro, chopped 
  • juice of 1/2 lime 
  • 1 seedless cucumber, diced 
  • 2 cups diced tomatoes 
  • 1 ripe hass avocado, diced 
  • 1 cup reduced fat Sargento Mexican Blend shredded cheese

Read more on: Mexican Shrimp Cobb Salad @ skinnytaste.com

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