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Directions

PREPARE shrimp according to package directions.

LIFT shrimp from butter sauce (discard butter sauce if desired) and transfer shrimp to a large bowl.

ADD beans, corn, tomato and cilantro.

STIR to combine and season to taste with salt and pepper.

ARRANGE shrimp mixture on lettuce and garnish with corn chips.

SERVE with salsa and ranch dressing (optional). Use extra garlic butter from shrimp to make garlic toast, if desired.

From Andy B.: For a pretty presentation, I put green or red leaf lettuce on the serving plate then place the salad on top. It is so simple and quick but makes the meal look so much more special.

From Deborah B.: To save some time, I bought the corn and black bean salsa from the salad bar in the grocery store. To that I added the cumin, fresh lime juice and diced avocado. I served it with baked tortilla chips. Delicious!

From Anna D.: To make it a little easier to eat, I like to wrap this salad in a spinach or tomato tortilla.

From Ellen M.: I tried this as a wrap, using sun-dried tomato tortillas instead of tortilla chips, and it was excellent!

From Shawnie P.: I added a little bit of red onion and red pepper to the recipe and it was fabulous.

Ingredients

1 package (12 oz) Seapak® Shrimp Scampi, frozen

1/2 can black beans, rinsed and drained

1/2 can corn

2 Tablespoons fresh cilantro, chopped

1 medium tomato, diced

1 head of lettuce, chopped

corn chips (optional)

salsa and ranch dressing, as desired

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