Chipotle-Rubbed Shrimp Taco Salad

Ingredients

• 6 cups packaged prechopped romaine hearts
• 2 teaspoons honey
• 3 tablespoons fresh lime juice
• 3 tablespoons minced shallots
• 3 tablespoons chopped fresh cilantro
• ½ cup cherry tomatoes, halved
• 1 ½ cups chopped peeled ripe mango (about 1 large)
• + 9 more ingredients
• • Cooking spray
  • ¹/₈ teaspoon salt
  • ¼ teaspoon ground chipotle chile powder
  • ½ teaspoon chili powder
  • 2 tablespoons olive oil
  • 1 pound peeled and deveined jumbo shrimp
  • ¹/₈ teaspoon salt
  • 4 radishes, quartered
  • 1 refrigerated (8-inch) flour tortilla taco salad shell kit (such as Azteca)

1. Preheat oven to 350°. 2. Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. 3. Bake tortilla shells at 350° according to package directions. 4. While shells bake, heat a grill pan over medium-high heat. Combine shrimp, chili...

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