12 to 16 medium uncooked shrimp, peeled and deveined
1 tablespoon (14 g) all-purpose flour
1-1/2 teaspoons (7.5 mL) salt
1 teaspoon (5 mL) Mexican-style chili powder
1/2 teaspoon (2.5 mL) ground black pepper
1/2 cup (125 mL) peanut oil
1 cup (225 g) masa flour
1 egg, beaten
1 pkg. (12.9 oz. / 366 g) DOLE® Chop Chop Chipotle & Cheddar Salade Kit
1 avocado, peeled, pitted and chopped
1/3 cup (76 g) sliced ripe olives
1/3 cup (76 g) cooked corn kernels
1/3 cup (76 g) DOLE® Red Onion, chopped
1 lime Fresh chopped cilantro, as needed
Pat shrimp dry with paper towels. Combine flour, salt, chili powder and pepper in a zip top plastic bag. Add shrimp and toss until well coated.
Heat oil in large heavy sauce pan. Using 4 shrimp at a time, dip each shrimp in egg and then in masa flour. Fry shrimp 2 to 3 minutes, or until golden brown and fully cooked.
Combine salad kit ingredients, avocado, olives, corn and onion. Top with masa shrimp and chopped cilantro. Squeeze 1/2 lime juice over the top of the salad. Cut remaining lime half in wedges and serve with salad.