Shrimp Taco Salad

1 lbs cooked large shrimp, peeled and deveined

1 envelope taco seasoning divided

½ c plus 3 T olive or vegetable oil, divided

1 small onion finely chopped

3 T cider or red wine vinegar

2 T diced green or sweet red pepper

6 garlic cloves, minced

½ tsp ground coriander

¼ tsp sugar

3 (6in) corn tortillas but into ¼ inch strips

1 pkg (8oz) ready to serve salad greens

1 medium tomato chopped

1 c (8oz) black beans, rinsed and drained

2 c (8oz) finely shredded Colby/Monterey jack cheese

Remove shrimp tails and place in bowl and sprinkle with half of the taco seasoning. Set aside. In another bowl combine ½ c oil, onion, vinegar, green pepper, garlic and coriander and sugar; set aside. In a skillet, stir-fry tortilla strips in remaining oil; drain on paper towel. Sprinkle with remaining taco seasoning. In the same skillet sauté shrimp for 8-10 minutes or until pink. In a large bowl combine the greens, tomato, beans, shrimp and tortilla strips. Drizzle with dressing. Sprinkle with cheese and toss.