Southwestern Style Shrimp Taco Salad

In a small bowl combine:

1/4 c lime juice

2 Tbs Olive Oil

1 tsp ground cumin

2 tsp minced garlic

2 tsp maple syrup

2 tsp chipotle hot sauce (I just used my salsa...)

Drizzle one Tbs lime juice mixture over:

3/4 lb medium shrimp, peeled and deveined.

Toss to coat evenly. Reserve remaining juice mixture; set aside. Thread shrimp onto metal skewers and grill on medium high heat 8 minutes, turning once. (I cheated and used cooked shrimp tossed with the lime mixture and just heated in skillet for a moment...)

Toss shrimp with:

1 cup chopped romaine lettuce

1/2 c chopped green onions

1/4 c. chopped fresh cilantro

1 15 oz can black beans, rinsed and drained

3 plum tomatoes, chopped

1 1/2 c. roasted corn kernels, defrosted under cool water (Trader Joe's frozen)

Drizzle reserved lime juice mixture over shrimp mixture and too to gently combine.

Mix:

1 diced avocado with

1/3 c. sour cream;

mash with a fork until well blended.

Divide :

1 1/2 c. blue corn tortillas

evenly among 6 bowls. Top with 1 cup shrimp mixture. Top each serving with 1 Tbl sour cream mixture.

ENJOY!! We had this for dinner tonight and it was AWESOME!! AND... Katie and John prepared it mostly by themselves! (From Cooking Light Magazine)

228 calories, 8.5 g fat, 16.2 g protein, 4.5 g fiber

4 weight watcher points