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Rio Grande Caesar Salad

24 large shrimp, peeled and deveined
1/3 cup olive oil
2 Tbsp. lemon juice

C'sar Salad:
3/4 cup Hellmann’s or Best Foods Refrigerated Collection C'sar Dressing
¼ cup cilantro, chopped
2 whole jalapeño peppers, seeded and diced
1 lb. romaine lettuce, cleaned and chopped
1 large red bell pepper, seeded, peeled and diced
3/4 cup roasted corn kernels
3/4 cup black beans, drained and rinsed
6 fried tortilla bowlsDIRECTIONS:For Shrimp
Combine olive oil and lemon juice. Brush on shrimp and season with salt and pepper. Refrigerate and marinate for 1 hour.

Broil or grill shrimp until done; hold warm until service.

For Ceasar Salad
In a small bowl, combine C'sar dressing, cilantro and jalapeños. Toss romaine lettuce with red pepper, corn and black beans. Add dressing and mix until dressing coats ingredients.

For Serving
To serve, place tortilla bowls on 6 individual plates and fill with salad mixture. Garnish with 4 shrimp.SERVINGS:6 servingsPHOTO CREDIT:Photo Credit: BESTFOODS FOODSERVICE