Ingredients

¾ cup Here's to the Cook! Tequila Citrus Marinade

1 jar Here's to the Cook! Corn and Black Bean Salsa

1 16 oz. can diced tomatoes, drained

1 cup green onions, chopped

¾ cup cilantro, chopped

6 cups iceberg lettuce, shredded (about 1 head)

24 shrimp, peeled, deveined, tails left intact (about 1 ½ pounds)

Additional chopped cilantro and tortilla chips for garnish (optional)

Cooking Steps

Set aside ¼ cup Tequila Citrus Marinade in small bowl. Mix Corn and Black Bean Salsa with tomatoes, onions and cilantro. Toss lettuce with Salsa mixture and ½ cup Tequila Marinade.

Prepare grill (medium high heat). Brush shrimp with Tequila Marinade in small bowl. Let stand 10 minutes. Grill shrimp until opaque in center, turning occasionally, about 5 minutes. Brush shrimp with marinade from small bowl as it cooks.

Toss shrimp with salad mixture. Season to taste with salt and pepper. Garnish with chopped cilantro and tortilla chips, if desired.

Serves 4