Recipe(tried): Shrimp Fajita Salad

Shrimp Fajita Salad
Servings 12

30 oz Cooked Shrimp, thawed
1/3 cup cooking oil
3 green bell pepper, cut in strips
3 red bell pepper, cut in strips
1-1/2 cups red onion, sliced
1-1/2 cups bottled green chili salsa
5 qts shredded head lettuce
3 tomatoes, quartered
3 avocados, peeled, pitted and sliced
3 cups shredded cheddar cheese

Accompaniments:
sour cream as needed
salsa as needed
cilantro sprigs as needed
12 flour tortillas, warmed

In a large saute pan, heat oil. Saute bell peppers and onion until crisp-tender. Stir in cooked shrimp and salsas; toss until well mixed.

Remove from heat; drain mixture. Arrange lettuce on 12 individual service plates. Divide shrimp mixture between plates. Garnish with tomato and avocado slices. Sprinkle 1 oz. cheese over each salad. Serve salad with accompaniments and warm flour tortillas.