Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a small bowl, mix Garlic Chipotle Salsa (1 tablespoon), Water (1 tablespoon), Chili Powder (1 teaspoon), Ground Cumin (1/2 teaspoon), Garlic Powder (1/8 teaspoon), Onion Powder (1/8 teaspoon), and Ground Turmeric (1/8 teaspoon). Stir well to combine.
Step 3
Coat Cooked Shrimp (1 cup) in seasoned mixture, then spray baking pan with Coconut Oil Cooking Spray (to taste) and spread shrimp in single layer, cook for approximately 7 minutes.
Step 4
While shrimp cooks, add chopped Salad Greens (4 cup) to two large salad bowls, then top each bowl evenly with the chopped Roma Tomato (2) and Avocado (1).
Step 5
Add 2 tablespoon Shredded Mexican Cheese Blend (1/4 cup), 2 tablespoon Sour Cream (1/4 cup) and 2 tablespoon Salsa (1/4 cup) to each bowl.
Step 6
Top with a serving of Food Should Taste Good Multigrain Tortilla Chips (to taste) or Blue Corn Tortilla Chips (to taste) to each bowl.
Step 7
Allow shrimp to cool a few minutes, then top the loaded salads with shrimp. Add Sriracha (to taste) sauce if you prefer a little kick. Serve and enjoy!
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