Chopped Taco Salad with Shrimp

I absolutely love love LOVE tacos! I've recently learned to try fish tacos as well. So this recipe was a perfect blend of an old favorite and a new try. I was really excited to try this recipe, and, unfortunately, it fell very short for me. The dressing just wasn't good whatsoever. I'm just glad I tried it before putting it on the salad, so we could salvage most of it. I thought I'd still post it even though its a 1.5/5 for you to see how it went, but let me know if you have any suggestions.

Chopped Taco Salad with Shrimp-adapted from health.com

Serves 4

Total Time: 30 Minutes

• 2 lemons, thinly sliced
• 2 limes, thinly sliced
• 3 tablespoons chopped fresh oregano
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 ounces romaine lettuce, chopped
• 20 large shrimp, peeled and devined (about one pound)
• 4 (6-inch) tortillas
• 1 large ripe tomato, diced
• 1 peeled avocado, diced

Heat a grill or grill pan to medium-high heat; coat lightly with cooking spray. Quickly grill the citrus slices in batches, just until browned (about 1 minute per side); transfer to a cutting board, and finely chop. Transfer citrus to a medium bowl with any collected juices. Add the oregano, olive oil, salt, and pepper; mash with the back of a spoon to combine. Divide dressing in half.

Arrange lettuce on a serving platter; lightly coat the grill again. Grill the shrimp, in batches, until opaque, brushing with half of the lemon-lime dressing (about 2 minutes per side); transfer to the platter. Warm the tortillas on the grill until slightly charred (about 1 minute per side), brushing lightly with some of the remaining dressing; transfer to the platter.

Stir diced tomato into remaining lemon-lime dressing. Arrange avocado on the platter. drizzle with remaining dressing.