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Baja California Shrimp Salad

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ready in: under 30 minutes
serves/makes:   12

recipe id: 36387

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1 1/2 pound tomatoes, chopped
1 pound avocados, chopped
6 ounces green chiles
2 ounces green onions, chopped
2 ounces parsley, finely chopped
2 ounces teriyaki sauce
1 ounce white wine vinegar
24 corn tortillas
2 pounds shrimp, cooked, peeled and deveined
shredded lettuce


To prepare salsa, combine tomatoes, avocados, chilies, onions, parsley, teriyaki sauce and vinegar. Toast tortillas in moderate oven until crisp.

For each serving place 2 tortillas overlapping. Top with lettuce and 4 oz. shrimp.

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Nutritional data has not been calculated yet.

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