Ingredients:
- 2 Tablespoons light olive oil
- 1 pound large (21-30 count) raw shrimp, peeled and deveined
- Salt and pepper to taste
- 1/4 teaspoon chili powder
- 1 Tablespoon fresh lime juice
- 1 small garlic clove, minced
- 6 corn taco shells
- 2 cups romaine lettuce, chopped
- 1 jar Blackberry Patch Peach Salsa
- 1/3 cup Vermont Cheddar Cheese, shredded
- 1/4 cup fresh cilantro, chopped
Directions:
Preheat oven to 350 degrees F. Heat oil in a skillet over high heat. Add shrimp, salt and pepper and cook until shrimp are pink and become firm, about 1-2 minutes per side. Reduce heat to medium and add chili powder, lime juice and garlic. Cook 1-2 minutes, stirring once or twice. Bake taco shells on baking sheet 4-5 minutes. Layer lettuce, shrimp, Peach Salsa, cheese and cilantro in the taco shells. Serve immediately.