Ingredients
3/4
cup low-sodium vegetable juice
2
tablespoons fresh lime juice
1
chipotle chile in adobo sauce (from 7-oz can), chopped
1/2
teaspoon salt
1/4
teaspoon coarse ground black pepper
1
cup cherry tomatoes, cut in half
1
cup coarsely chopped English (seedless) cucumber
1/4
cup finely chopped red onion
2
tablespoons chopped fresh cilantro
4
cups torn romaine lettuce
1
package (12 oz) frozen cooked deveined peeled small shrimp, thawed
1/2
large avocado, thinly sliced
16
baked tortilla chips
Preparation
In medium bowl, mix all dressing ingredients until well blended. Stir in tomatoes, cucumber, onion and cilantro.
On each of 4 salad plates, place 1 cup lettuce and about 1 cup vegetable mixture. Arrange shrimp, avocado and tortilla chips on top. Serve immediately.
