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Prep 20min
Total20min
Servings4
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Ingredients
SALAD
1
pound shrimp (shelled, cooked)
1
tablespoon butter
2
tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
2
cups brown rice, cooked
2
cups blueberries
2
cups arugula
1/4
cup fresh mint, chopped
1/4
cup fresh cilantro, chopped
1
avocado, diced
DRESSING
1
tablespoon toasted sesame oil
2
tablespoons olive oil
1
orange, juiced and zested
2
tablespoons rice or white vinegar
1 1/2
tablespoons sugar
1/2
teaspoon red pepper flakes
1/2
jalapeño, finely diced
salt to taste
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Steps
1
In a large skillet, melt butter over medium-high heat. Toss shrimp and taco seasoning into the hot skillet. Cook for 1-2 minutes, just until the shrimp is slightly browned.
2
In a large bowl, toss together brown rice, blueberries, arugula, mint, cilantro, and avocado.
3
In a small bowl, whisk together sesame oil, olive oil, orange juice and zest, vinegar, sugar, and red pepper flakes and jalapeno. Salt to taste. Drizzle over salad.
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No nutrition information available for this recipe
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