Grilled tortilla and shrimp salad | Heart and Stroke Foundation

Ingredients

• 1 bag (454 g) frozen jumbo shrimp, thawed, peeled and deveined
• 2 tsp (10 mL) smoked paprika
• 1 tsp (5 mL) canola oil
• 1 clove garlic, minced
• 4 small whole wheat or corn tortillas
• 2 tbsp (25 mL) chopped fresh cilantro
• 1 tbsp (15 mL) lemon juice
• 5 cups (1.25 L) mixed spring greens
• 2 tbsp (25 mL) sherry vinegar
• Pinch fresh ground pepper
• 1 cup (250 mL) halved grape tomatoes