1 pound uncooked large shrimp, peel, devein
1 envelope taco seasoning mix, divided
1/2 cup olive or vegetable oil
3 tablespoons olive oil
1 small onion, finely chopped
3 tablespoons cider or red wine vinegar
2 tablespoons diced red bell pepper
6 cloves garlic
1/2 tablespoon ground coriander
1/4 teaspoon sugar
3 corn tortillas (6"), cut in 1/4" strips
8 ounces ready to serve salad greens
1 medium tomato, chopped
8 ounces black beans, rinse, drain
2 cups finely shredded colby or jack cheese

Remove shrimp tails if desired. Place shrimp in a bowl; sprinkle with half of the taco seasoning. Set aside. In another bowl, combine 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside. In skillet, stir-fry tortilla strips in remaining oil; drain on paper towels. Sprinkle with remaining taco seasoning. In the same skillet, saute shrimp for 8-10 minutes or until pink. In large bowl, combine the greens, tomato, beans, shrimp and tortilla strips. Drizzle with dressing. Sprinkle with cheese; toss.